Caramel Walnut Upside Down Banana Cake Recipe 4

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STICKY UPSIDE-DOWN BANANA CAKE



Sticky upside-down banana cake image

Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks

Provided by Edd Kimber

Categories     Dessert

Time 1h20m

Number Of Ingredients 12

80g unsalted butter , plus extra for greasing
150g light muscovado sugar
½ tsp vanilla bean paste
4 large bananas
240g plain flour
2 ½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
300g golden caster sugar
120g unsalted butter , very soft
3 large eggs
150ml soured cream

Steps:

  • Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
  • To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
  • To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE



Caramel-Walnut Upsidedown Banana Cake image

Provided by Jill O'Connor

Categories     Cake     Rum     Mixer     Dessert     Bake     Banana     Walnut     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 20

Topping:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces
Cake:
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Steps:

  • For topping:
  • Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
  • For cake:
  • Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
  • Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE



Caramel-Walnut Upside-Down Banana Cake image

This is a new take on the standard pineapple upside-down cake. Brown sugar caramel and walnuts top a super moist banana cake. From the March 2008 issue on Bon Appetit.

Provided by Leslie in Texas

Categories     Dessert

Time 1h26m

Yield 6-8 serving(s)

Number Of Ingredients 18

nonstick vegetable cooking spray
1/2 cup unsalted butter
1 cup golden brown sugar (packed)
3 tablespoons dark corn syrup (Karo)
3/4 cup walnut halves or 3/4 cup walnut pieces
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup golden brown sugar (packed)
2 large eggs
1 cup mashed very ripe banana (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
whipped cream or vanilla ice cream

Steps:

  • Topping.
  • Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
  • Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
  • Stir in nuts;spread topping in prepared pan and let cool completely.
  • Cake.
  • Preheat oven to 350 degrees.
  • Sift first four ingredients into medium bowl.
  • Using electric mixer, beat butter and both sugars in large bowl until blended.
  • Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
  • Beat in dry ingredients just until combined.
  • Spoon batter into pan.
  • Bake cake until tester inserted into center comes out clean, about 55 minutes.
  • Cool 15 minutes.
  • Cut around cake and place platter over pan. Holding pan and platter together, turn over.
  • Let stand 5 minutes then gently lift off pan.
  • Cool at least 15 minutes for topping to set.
  • Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE RECIPE - (4/5)



Caramel-Walnut Upside-down Banana Cake Recipe - (4/5) image

Provided by Beepers

Number Of Ingredients 20

Topping
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces
Cake
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Steps:

  • topping Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. (I think I would use 9" next time, need at least 2 inch sides or cake will overflow!) Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely. cake Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (needed to cook longer.) Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.

UPSIDE-DOWN CARAMEL BANANA CAKE



Upside-Down Caramel Banana Cake image

Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.

Provided by Kookaburra

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 banana, very ripe, mashed
2 tablespoons sour cream
180 g self raising flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
90 g butter, at room temperature
180 g caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
60 g butter
120 g brown sugar
1 1/2 tablespoons golden syrup
4 large bananas, just ripe

Steps:

  • Preheat oven to 180C (170C fan-forced).
  • Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
  • For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
  • Add brown sugar and golden syrup.
  • Cook for 3 minutes, stirring occasionally.
  • Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
  • Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
  • In a small bowl, mash the very ripe banana well then mix in the sour cream.
  • Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
  • Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
  • Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
  • Add the mashed banana and sour cream mixture and beat briefly to combine.
  • Now, peel the just-ripe bananas and slice them on the diagonal.
  • Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
  • Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
  • Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
  • Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
  • Take a bread knife and gently smooth the batter until it is spread evenly.
  • Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
  • The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
  • Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
  • Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
  • Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
  • If any bananas stick to the top of the tin, simply remove them and press back into the cake.
  • Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
  • If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
  • If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.

Nutrition Facts : Calories 492, Fat 17.6, SaturatedFat 10.5, Cholesterol 94.3, Sodium 136.3, Carbohydrate 81.1, Fiber 3, Sugar 48.4, Protein 5.6

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