Walnut-Banana Upside-Down Cake 🍌🍰
Overview:
🕒 Total Time: 1 hour 20 minutes
🍽️ Servings: 8
🥣 Recipe Category: Dessert
🔑 Keywords: Fruit, Nuts, Canadian, Low Protein, Kid Friendly, Kosher, Thanksgiving, Weeknight, Oven, < 4 Hours
⭐ Aggregated Rating: 4.5 (13 reviews)
Description:
This Walnut-Banana Upside-Down Cake is a delightful dessert option that’s perfect for any occasion, from a casual weeknight treat to a special Thanksgiving gathering. The combination of sweet bananas, crunchy walnuts, and rich maple syrup creates a flavor explosion that will leave your guests craving for more. Plus, a hint of rum adds a touch of sophistication to this classic dessert. Serve it warm with a dollop of whipped cream for an indulgent experience that will impress even the most discerning palate!
Ingredients:
Topping:
- 1 cup light brown sugar
- 1/4 to 1/2 cup unsalted butter
- 3 tablespoons pure maple syrup
- 1/4 cup walnuts, chopped
- 4 ripe bananas, sliced
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 teaspoons pure vanilla extract
- 3/4 cup milk
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 325°F (165°C). |
| 2 | Prepare the topping: In a heavy, medium-sized saucepan, combine light brown sugar and unsalted butter over low heat. Stir until the butter melts and the mixture is well combined. Pour the mixture into a 9-inch-diameter cake pan with 2-inch-high sides, and spread it to coat the bottom of the pan. |
| 3 | Pour pure maple syrup over the sugar mixture in the pan, then evenly sprinkle chopped walnuts on top. |
| 4 | Arrange sliced bananas in concentric circles on top of the nuts, overlapping slightly to cover the bottom of the pan. |
| 5 | Prepare the cake batter: In a medium-sized bowl, stir together all-purpose flour, baking powder, cinnamon, and salt. |
| 6 | In another medium-sized bowl, beat white sugar and softened unsalted butter together until creamy. Add the egg and pure vanilla extract, then beat until the mixture is light and fluffy. |
| 7 | Beat in the flour mixture, alternating with milk, in 3 additions, until the batter is smooth and well combined. |
| 8 | Spoon the cake batter over the arranged bananas in the cake pan. |
| 9 | Bake the cake for about 55 minutes, or until a tester inserted into the center comes out clean. |
| 10 | Cool the cake: Transfer the cake, still in the pan, to a wire rack. Run a knife around the sides of the pan to loosen the cake, then let it cool on the rack for 30 minutes. |
| 11 | Place a plate over the pan and invert the cake onto the plate. Let it stand for 3 minutes, then gently lift off the pan. |
| 12 | Serve the Walnut-Banana Upside-Down Cake warm, preferably with a generous dollop of whipped cream. Enjoy! |
Nutritional Information (Per Serving):
- Calories: 483.5
- Fat Content: 18.3g
- Saturated Fat Content: 10g
- Cholesterol Content: 66.5mg
- Sodium Content: 192.3mg
- Carbohydrate Content: 79.5g
- Fiber Content: 2.5g
- Sugar Content: 58.2g
- Protein Content: 4.2g
Tips:
- For an extra kick of flavor, add 1 tablespoon of rum to the maple syrup mixture.
- Make sure to use ripe bananas for the best taste and texture.
- Serve the cake warm for a gooey, indulgent treat.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
This Walnut-Banana Upside-Down Cake is sure to be a hit at your next dinner party or family gathering. With its irresistible combination of flavors and textures, it’s bound to become a new favorite in your dessert repertoire. So why wait? Gather your ingredients and get baking today! 🎉
