KILLER UPSIDE-DOWN BANANA WALNUT CAKE
You can make this cake in a Bundt pan. If you don't have any maple syrup use pancake syrup instead, but don't use the low sugar syrup, also if you don't have a sweet tooth, reduce the 1 cup of brown sugar to 3/4 cup or even 1/2 cup... I most always make two of these cakes, one just goes too fast!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 1 (0-inch) cake
Number Of Ingredients 14
Steps:
- Set oven to 325 degrees.
- Grease a 9-inch round cake pan (make certain to spray the bottom of the pan generously with non-stick cooking spray).
- For the topping: in a heavy-bottom saucepan combine sugar and butter; stir over low heat until butter melts and the mixture is well blended.
- Pour into cake pan, and spread to coat the bottom of the pan.
- Drizzle the maple syrup over the butter/sugar mixture, then sprinkle with chopped nuts.
- Place the long banana slices in concentric circles on top of the nuts, overlapping slightly but covering the bottom.
- For the cake: stir together flour, baking powder, cinnamon and salt in a medium bowl.
- Beat in sugar and butter in another bowl until creamy (about 3-4 minutes).
- Add in egg and vanilla; beat until smooth, light and fluffy.
- beat in flour mixture alternately with milk.
- Spoon the batter over the bananas in the pan.
- Bake for about 50-55 minutes, or until cakes tests done.
- Transfer cake to a rack and run a knife around the sides of the pan.
- Cool cake for 30 minutes.
- Place a plate over pan and invert onto plate.
- Let stand 3 minutes upside-down with plate on top, then gently lift off pan.
- Serve with whipped cream.
Nutrition Facts : Calories 4168.2, Fat 179.2, SaturatedFat 100.3, Cholesterol 622.3, Sodium 2508.2, Carbohydrate 637.4, Fiber 20.1, Sugar 466.1, Protein 34.7
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