Banana-Walnut Upside Down Cake

Laurie White

Banana Walnut Upside Down Cake

1/4 c. walnuts, coarsely chopped
1 c. brown sugar, packed
1/4 c. plus 6 T. unsalted butter, divided
3 T. pure maple syrup
4  large ripe bananas,peeled & sliced
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. sugar
1 egg
1/2 tsp. vanilla
6 T. whipping cream
1 carton whipped topping

To toast walnuts, place them on a cookie sheet and bake for 5 minutes at 375 degrees, watching closely. Allow walnuts to cool. Combine brown sugar and 1/4 c. butter in heavy saucepan. Stir on low heat until butter melts and mixture is well blended. Pour in a 9X2 inch round pan. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Sprinkle walnuts evenly over top. Place banana slices in circles over nuts, overlapping slightly to cover bottom. Stir flour, baking powder, cinnamon and salt in a medium bowl to blend. Beat sugar and remaining butter in another bowl until creamy. Add egg and vanilla; beat until light and fluffly. Beat flour mixture alternately with whipping cream. Spoon batter over bananas and bake at 325 degrees for about 55 minutes. Transfer cake to rack and run a knife around pan sides. Cool on rack 30 minutes. Invert cake on plate, let stand a few minutes, then gently lift cake pan off. Best served warm with a generous dollop of whipped topping.

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Downtown Buhler, Kansas
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