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Banana Walnut Upside Down Cake

 

22

Yield

1

cake

Prep

40

min

Cook

60

min

Ready

100

min

Trans-fat Free, High Fiber
 

Ingredients

Topping
1 cup brown sugar
light, packed
*
¼ cup butter, unsalted
3 tablespoons maple syrup
pure
¼ cup walnuts
coarsely chopped
4 large bananas
peeled, cut diagonally 1/4 inch slices
Cake
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup sugar
6 tablespoons butter
room temperature
1 each eggs
large
½ teaspoon vanilla extract
6 tablespoons milk
1 x whipped cream
sweetened, optional
*

Directions

For topping: Preheat oven to 325℉ (160℃).

Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended.

Pour into a 9 inch diameter cake pan with 2 inch high sides.

Spread to coat bottom of pan.

Pour maple syrup over sugar mixture. Sprinkle nuts evenly over.

Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.

For cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.

Beat sugar and butter in another medium bowl until creamy.

Add egg and vanilla; beat until light and fluffy.

Beat in flour mixture alternately with milk in 3 additions.

Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes.

Transfer cake to rack.

Run knife around pan sides. Cool cake on rack for 30 minutes.

Place a plate over pan; invert cake. Let stand 3 minutes, then gently lift off the pan.

Serve warm with whipped cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 74843% of calories from fat
 % Daily Value *
Total Fat 35g 55%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 299mg 12%
Total Carbohydrate 35g 35%
Dietary Fiber 5g 20%
Sugars g
Protein 18g
Vitamin A 21% Vitamin C 20%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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