Caramel Walnut Upsidedown Banana Cake Recipes

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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.

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

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!

Provided by Dana Campbell

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 5

4 tablespoons butter, melted
½ cup brown sugar
½ cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
  • Prepare cake mix according to package instructions. Divide batter into the 2 pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 53.3 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 287.7 mg, Sugar 34.7 g

UPSIDE DOWN BANANA CAKE



Upside Down Banana Cake image

Because this starts with a cake mix, this is a fast and easy dessert to make. Plus, it uses up your ripe bananas and tastes great!-Lois Schlickau, Haven, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 5

1/4 cup butter
1/2 cup packed brown sugar
3 medium firm bananas, cut into 1/2-inch slices
1 package (9 ounces) yellow cake mix
Whipped cream

Steps:

  • Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.

Nutrition Facts :

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Everyone will go bananas for this upside-down dessert! Even better than the dessert itself: The recipe makes two cakes, which means you get seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 9

4 tablespoons butter, melted
1/2 cup packed brown sugar
2 tablespoons water
3 firm medium bananas, cut into 1/4-inch slices (about 2 cups)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
  • In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g

HOMEMADE BANANA UPSIDE-DOWN CAKE



Homemade Banana Upside-Down Cake image

This is an incredibly moist dessert or breakfast.

Provided by Orsi

Time 1h25m

Yield 12

Number Of Ingredients 16

Topping:
⅔ cup packed brown sugar
4 ½ tablespoons unsalted butter, cut into small pieces
3 medium bananas, sliced 1/4-inch thick
Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
  • Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
  • Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
  • Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
  • Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g

MINI UPSIDE-DOWN BANANA CAKES RECIPE BY TASTY



Mini Upside-Down Banana Cakes Recipe by Tasty image

Here's what you need: medium ripe bananas, eggs, vegetable oil, granulated sugar, cinnamon, flour, butter, brown sugar, banana, vanilla ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 10

5 medium ripe bananas
3 eggs
½ cup vegetable oil
½ cup granulated sugar
1 tablespoon cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
1 banana, sliced
vanilla ice cream

Steps:

  • In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
  • Add the flour and mix thoroughly.
  • Preheat oven to 350°F (180°C).
  • In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
  • Increase heat and bring mixture to a boil.
  • Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
  • Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
  • Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.
  • Serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 5 grams, Sugar 27 grams

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.

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  • 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.
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From queen.com.au


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


BANANA UPSIDE DOWN CAKE - JO COOKS
Prepare oven and pan: Preheat the oven to 350 F degrees and grease a 9x13-inch cake pan. Make the topping: Heat the butter, salt, brown sugar, and vanilla in a skillet on the stovetop. Stir until the brown sugar has dissolved into the butter and the mixture bubbles. Remove from the heat and whisk in the rum.
From jocooks.com


UPSIDE DOWN CARAMEL BANANA CAKE - ALL INFORMATION ABOUT …
Upside-Down Caramel Banana Cake Recipe - Baking.Food.com hot www.food.com. 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 ...
From therecipes.info


CARAMELISED BANANA UPSIDE DOWN CAKE - NEW WORLD
Caramelised banana upside down cake recipe. Watch on. Preheat your oven to 170°C fan bake. In a small saucepan, melt ¾ cup of the brown sugar and 75g of butter over a medium heat. Stir until the mixture is bubbling, then simmer for 30 seconds and remove from the heat. Pour the caramel into the base of a lined springform cake tin, then allow ...
From newworld.co.nz


BANANA UPSIDE DOWN CAKE - YUMMLY RECIPES
2022-03-18 Make the caramel. To do this, pour the powdered sugar and water into a saucepan. Heat over high heat while stirring. When the caramel is golden brown, remove the pan from the heat. Pour it over the banana slices. Cover with cake batter. Bake for 30 minutes (oven preheated to 180 °C).
From ymmlyrecipes.com


BANANA UPSIDE DOWN CAKE - IN FINE TASTE
2020-08-05 Cream together butter and sugar for 1 minute. Add eggs one at a time, beating in between for 2 minutes until light and creamy. Add in bananas, salt, and vanilla, beat until smooth. Combine the baking soda and buttermilk. Alternating …
From infinetaste.com


BANANA UPSIDE-DOWN CAKE WITH CARAMEL SAUCE – HOME BAKING …
2020-06-15 Preheat the oven to 350 F. Grease 8 x 8 x 2" square cake pan or 9 x 2" round cake pan, set aside. * Measure pan if unsure of depth, it must be at minimum 2 inches to avoid overflow. Spread brown sugar evenly over entire bottom of pan, distribute butter pieces over brown sugar. Place the pan in the oven until butter is melted, about 4-7 minutes.
From homebaking.org


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Top Asked Questions

How do you make banana caramel cake?
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.
How do you cut a banana for a banana cake?
Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
How long to bake a banana cake?
Pour batter carefully into pan over bananas and smooth the top. Bake for 40 – 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
How do you make banana bread with butter?
Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan. Make the banana topping: Melt butter in a small deep heavy saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth.

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