Caramel Walnut Upsidedown Banana Cake Recipe Epicuriouscom

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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.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Provided by Andrea Albin

Categories     Cake     Rum     Mixer     Dessert     Bake     Thanksgiving     Kid-Friendly     Banana     Birthday     Cinnamon     Party     Potluck     Nutmeg     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For topping:
3/4 stick unsalted butter
3/4 cup packed light brown sugar
2 tablespoons dark rum
3 large just-ripe bananas, halved lengthwise and cut into 1 1/2-inch pieces
For batter:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
3/4 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
3/4 cup whole milk
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Melt butter in skillet over medium heat, then stir in brown sugar, rum, and a pinch of salt and simmer, stirring, 4 minutes. Remove from heat and arrange bananas on top of sugar mixture in concentric circles, fitting in as many pieces as possible.
  • Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour, mixing until just incorporated.
  • Spoon batter over bananas, smoothing top, and bake until top is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
  • Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any banana stuck to bottom of skillet.
  • Serve cake slightly warm or at room temperature.

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.

BANANA WALNUT UPSIDE DOWN CAKE



Banana Walnut Upside Down Cake image

Categories     Cake     Dessert     Bake     Banana     Walnut     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

Topping
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
1/4 cup coarsely chopped toasted walnuts
4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices
Cake
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk
Sweetened whipped cream

Steps:

  • For topping:
  • Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 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 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream.

BANANA WALNUT UPSIDE-DOWN CAKES



Banana Walnut Upside-Down Cakes image

Categories     Cake     Mixer     Fruit     Dessert     Bake     Quick & Easy     Banana     Walnut     Spice     Ramekin     Gourmet

Yield Serves 2

Number Of Ingredients 10

3 tablespoons unsalted butter, softened
2 tablespoons firmly packed brown sugar
2 tablespoons lightly toasted chopped walnuts
1 banana
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon ground cardamom
3 tablespoons granulated sugar
1 large egg
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • In a small saucepan, melt 2 tablespoons butter and divide between two 1-cup ramekins. Sprinkle brown sugar and walnuts over butter. Cut banana into 1/4-inch-thick slices and arrange over walnuts, overlapping and pressing lightly to fit.
  • In a small bowl, whisk together flour, baking powder, cardamom, and a pinch salt. In a bowl with an electric mixer, beat together remaining tablespoon butter and granulated sugar until combined well. Beat in egg and vanilla until combined and beat in flour mixture until batter is just combined. Divide batter between ramekins and bake on a baking sheet in middle of oven until a tester comes out clean, about 25 minutes. Run a sharp knife around edges of ramekins and invert cakes onto plates.

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.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Categories     Cake     Dessert     Bake     Banana     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
2 firm but ripe large bananas, peeled, cut diagonally into 1/4-inch-thick slices
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350°F. Melt 1/2 cup butter in heavy small saucepan. Remove from heat. Add brown sugar and stir until smooth. Pour into 9-inch-diameter cake pan with 2 3/4-inch-high sides. Arrange banana slices in concentric circles atop sugar mixture, submerging into sugar mixture and covering bottom of pan completely.
  • Beat 1 1/2 cups sugar and remaining 1/2 cup butter in large bowl to blend. Add eggs and vanilla and beat until smooth. Sift 2 cups flour, 1 tablespoon baking powder and 1/2 teaspoon salt into medium bowl. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Beat 2 minutes. Spoon batter over bananas.
  • Bake cake until puffed and golden brown and tester inserted into center comes out clean (cake will rise above rim of pan), about 1 hour. Transfer pan to rack and cool 5 minutes (cake will fall slightly). Place platter over cake. Turn cake pan and platter over, inverting cake onto platter. Let stand 15 minutes. Remove cake pan. Rearrange bananas if necessary. Serve warm.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Like a cross between bananas Foster and pineapple upside-down cake, this homey dessert is topped with caramelized banana slices and crunchy walnuts. Cooking the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 16

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
1 pound bananas (about 3 large bananas), sliced lengthwise into 1/2-inch-thick planks
1/2 cup coarsely chopped walnuts or pecans
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

KILLER UPSIDE-DOWN BANANA WALNUT CAKE



Killer Upside-Down Banana Walnut Cake image

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

1 cup light brown sugar, packed
1/4 cup butter (no subs)
3 tablespoons maple syrup
1/4 cup walnuts, chopped (toasted preferably)
4 large ripe bananas, peeled and cut diagonally into 1/4-inch thick slices
1 cup flour
2 teaspoons baking powder
1/2-1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup half-and-half cream or 1/2 cup full-fat milk

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

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

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 15

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced peaches, or use 3 cups sliced nectarines, plums or apricots (about 1 1/4 pounds before pitting)
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BANANA-WALNUT UPSIDE-DOWN CAKE



Banana-walnut Upside-down Cake image

Make and share this Banana-walnut Upside-down Cake recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup packed golden brown sugar
1/4 cup butter
3 tablespoons pure maple syrup
1/4 cup toasted walnuts, coarsely chopped
4 large ripe bananas, peeled,cut diagonally into ¼ inch thick slices (you may need up to 5 bananas)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk
sweetened whipped cream, to serve

Steps:

  • For topping: Preheat oven to 325F.
  • Combine sugar and butter in medium saucepan.
  • Stir over low heat until butter melts and mixture is well blended.
  • Pour into 9-inch diameter cake pan.
  • 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 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 comes out clean, about 55 minutes.
  • Transfer cake to rack.
  • Run knife around pan sides.
  • Cool cake on rack 25 minutes.
  • Place cake plate over pan; invert cake.
  • Let stand 3 minutes, then gently lift off pan.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 447.5, Fat 18.2, SaturatedFat 9.9, Cholesterol 63, Sodium 311.9, Carbohydrate 70.5, Fiber 2.5, Sugar 49.4, Protein 4.3

BANANA WALNUT UPSIDE DOWN CAKE



Banana Walnut Upside Down Cake image

Make and share this Banana Walnut Upside Down Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup walnuts, chopped, toasted
1 cup brown sugar, packed
1/4 cup tbsps butter, softened
6 tablespoons butter, softened
3 tablespoons pure maple syrup
1/2 teaspoon vanilla, extact
6 tablespoons milk
4 large ripe bananas, sliced
1 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sugar
1 large egg

Steps:

  • toast walnuts.set aside to cool.
  • combine brown sugar and 1/4 cup butter in heavy pan -- stir over low heat till butter melts -- and ingredients are well blended.
  • pour into a 9" cake pan with 2" high sides --
  • spead to coat the bottom of the pan --
  • pour maple syrup over sugar mixture --
  • sprinkle walnuts evenly over this.
  • place banana slices in circles over the nuts, overlapping slightly, and covering the bottom --
  • whisk dry ingredients to blend --
  • in another bowl, beat sugar and butter in bowl and add to dry ingredients alternately with milk.
  • spoon batter over bananas and bake for approximately 30 minutes --
  • run a butter knife around sides --
  • cool on rack for about 30 minutes.
  • invert onto serving plate.leave pan on about 3 minutes.
  • life off pan --
  • serve warm with whipped topping if desired.

More about "caramel walnut upsidedown banana cake recipe epicuriouscom"

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE RECIPE | BON …
caramel-walnut-upside-down-banana-cake-recipe-bon image
2008-04-07 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. …
From bonappetit.com
5/5 (2)
Servings 6-8
  • 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.
  • 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 PEANUT BUTTER BANANA …
caramel-walnut-upside-down-peanut-butter-banana image
2012-07-01 Spread topping in cake pan. For cake: Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Next, …
From ambitiouskitchen.com


CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE: DOCTOR'S …
caramel-walnut-upside-down-banana-cake-doctors image
2011-02-06 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 …
From cheryllulientan.com


CARAMEL WALNUT UPSIDE DOWN BANANA CAKE - SMITTEN KITCHEN
caramel-walnut-upside-down-banana-cake-smitten-kitchen image
2008-03-20 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 …
From smittenkitchen.com


CARAMELISED UPSIDE-DOWN BANANA CHOCOLATE CAKE - HANNA'S CORNER
2019-06-21 In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt. In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth. Add the wet to the dry and mix until just combined. Add the melted …
From hannaekelund.com


CHOCOLATE CARAMEL BANANA UPSIDE DOWN CAKE - RECIPE
Make the cake. Combine the flour, cocoa powder, baking soda, and salt in a medium mixing bowl. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each.
From finecooking.com


SALTED CARAMEL BANANA UPSIDE DOWN CAKE - WIFE MAMA FOODIE
2016-02-26 Into a mixing bowl, beat coconut oil and sugar together until fluffy. Add eggs, one at a time, and beat until thoroughly incorporated. Mix in mashed bananas and vanilla. In a small bowl, mix together all-purpose flour, coconut flour, baking soda, and salt. Turn the mixer back on and slowly add half the flour mixture.
From wifemamafoodie.com


CARAMEL WALNUT UPSIDEDOWN BANANA CAKE PHOTO - BANANAS …
Feb 11, 2014 - A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake.
From pinterest.co.uk


CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE
Jun 17, 2016 - A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake.
From pinterest.co.uk


CARAMEL BANANA UPSIDE-DOWN CAKE - PRETTY. SIMPLE. SWEET.
2014-06-16 Place bananas over caramel, cut side down. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl.
From prettysimplesweet.com


BANANA UPSIDE-DOWN CAKE WITH CARAMEL SAUCE - HOME BAKING
2020-06-15 Remove from oven and allow to cool completely before removing from pan. Loosen edges with a knife, place a plate upside-down on top of the pan, then invert cake. Caramel Sauce: In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove from heat and let ...
From homebaking.org


CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE RECIPE - FOOD.COM
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. Brown sugar caramel and walnuts top a super moist banana cake.
From hartstr.japhar.com


CARAMELIZED BANANA UPSIDE-DOWN CAKE - AVERIE COOKS
2019-07-08 Use short pieces to fill in gaps. Add 8 to 10 short banana pieces around sides of pan (cut side down), spaced uniformly; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
From averiecooks.com


CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE
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
From mealplannerpro.com


CARAMELIZED BANANA UPSIDE DOWN CAKE - THE KITCHEN MCCABE
2022-04-07 Slice the bananas in half lengthwise and lay as many as you can fit, cut side down, over the layer of caramel. Set aside. FOR THE CAKE: Preheat the oven to 350 degrees. Place the flour, sugars, salt, baking powder, and baking soda in a large bowl and whisk to combine. Add the egg, browned butter, milk, and vanilla to a blender and blend until ...
From thekitchenmccabe.com


CARAMEL-WALNUT UPSIDE-DOWN PEANUT BUTTER BANANA CAKE
2012-07-01 Incredible, gooey caramel walnut upside-down peanut butter banana cake with sweet, crunchy walnuts in every bite. A delicious, indulgent cake that’s great for birthdays and parties. A delicious, indulgent cake that’s great for birthdays and parties.
From foodrey.wew.selfip.com


CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE | KEEPRECIPES: YOUR …
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 ...
From keeprecipes.com


BANANA CARAMEL UPSIDE DOWN CAKE - CONFESSIONS OF A CHOCOHOLIC
2015-06-15 Spread caramel on the bottom of cake pan. Arrange the banana slices on top in a circular pattern. Make the cake. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the buttermilk, sour cream, mashed banana, egg, and vanilla, blending just until well combined. Pour the batter evenly over the top and bake for 40 minutes.
From confessionsofachocoholic.com


CARAMEL BANANA UPSIDE DOWN CAKE - 12 TOMATOES
Preheat oven to 375°F. Prepare cake batter by combining dry ingredients (flour, baking powder, salt) in a large bowl, then set aside. In a large bowl or mixer, cream together butter, sugar, and vanilla. One at a time, add in eggs and milk, mixing until just combined. On low speed, slowly add in dry ingredients until batter comes together.
From 12tomatoes.com


CARAMEL WALNUT UPSIDE DOWN BANANA CAKE | KEEPRECIPES: YOUR …
Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds
From keeprecipes.com


CARAMEL BANANA UPSIDE DOWN CAKE - SEARCHING FOR SPICE
2021-02-03 Whisk till pale and fluffy. Add the vanilla extract and eggs, one at a time, whisking after each one. Sift the flour and spices and gradually fold into the mixing bowl. Then fold in the banana and yoghurt mixture too. Spoon the batter into the cake tin on top of the caramel and bananas. Bake at 180C for about 45 minutes.
From searchingforspice.com


CARAMEL BANANA UPSIDE DOWN CAKE RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CARAMEL-WALNUT UPSIDE DOWN BANANA CAKE - THE STAR
2008-03-05 1-3/4 cup cake and pastry flour. 1 tsp baking powder. 3/4 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, at room temperature. …
From thestar.com


THE MOST BUTTERY UPSIDE DOWN BANANA CAKE - LIFESTYLE OF A FOODIE
2020-08-08 Butter cake. In a medium bowl, sift the flour and the baking powder together and set aside. In a stand mixer, cream the butter and the granulated sugar on medium high speed until they have doubled in volume and are as light as snow. This might take anywhere from 5-10 minutes of vigorous mixing.
From lifestyleofafoodie.com


WALNUT BANANA UPSIDE DOWN CAKE - DIAMOND NUTS
In a separate bowl whisk together the flour, baking powder, and salt. Add the flour mixture to the sour cream mixture and stir to combine. Add the remaining 1 cup of walnuts and stir in. Pour the batter over the bananas and bake until the center is set and sides are pulling from edges, about 35-40 minutes. Let cool for 10 minutes and invert to ...
From diamondnuts.com


UPSIDE DOWN CAKE RECIPES THAT MAKE SUMMER BAKING A BREEZE
2022-07-28 A toothpick inserted in the middle should emerge without any crumbs. Always let your cake rest for about 10 to 15 minutes before inverting it onto a platter to let both fruit and caramel firm up a ...
From nytimes.com


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