CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE
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
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.
STICKY UPSIDE-DOWN BANANA CAKE
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
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 UPSIDE-DOWN BANANA CAKE
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
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)
Provided by Beepers
Number Of Ingredients 20
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 WALNUT UPSIDE DOWN CAKE
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
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.
BANANA UPSIDE-DOWN CAKE
This recipe comes from the WSU Extensoin Office. It is super easy because you use a packaged cake mix.
Provided by CJAY8248
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*. Grease and flour 2 (8") round cake pans or a 9x13" casserole. Combine butter and brown sugar, divide and spread evenly between the 2 pans or spread it all in 9x13 pan. Sprinkle pecans evenly over brown sugar mixture. Arrange banana slices evenly over pecans. Prepare cake mix according to package instructions. Divide batter into the 2 pans (or pour evenly over pecans in 9x13). Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake(s) upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan. A few pear slices can be added to bananas for extra flavor.
UPSIDE-DOWN CARAMEL BANANA CAKE
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
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 WALNUT UPSIDE DOWN CAKE
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
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.
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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.
- 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.
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