Killer Upside Down Banana Walnut Cake Food

BANANA-WALNUT UPSIDE-DOWN CAKE

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.

CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE

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 WALNUT CAKE

Steps:

• Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
• Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
• Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
• Pour batter into 2 greased and floured 8-inch round or square baking pans.
• Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
• Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
• Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.

UPSIDE-DOWN BANANAS FOSTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

KILLER UPSIDE-DOWN BANANA WALNUT CAKE

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.

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.

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE

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.

STICKY UPSIDE-DOWN BANANA CAKE

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.

BANANA WALNUT UPSIDE DOWN CAKE

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.

WALNUT-BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325F degrees.
• First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat.
• Stir until butter melts and mixture is well combined; then pour into a 9-inch-diameter cake pan that has 2-inch-high sides; spread to coat bottom of pan.
• Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts.
• Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan.
• Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
• In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy.
• Beat in flour mixture, alternating with milk, in 3 additions.
• Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean.
• Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes.
• Place plate over pan; invert cake-- let stand for 3 minutes, then gently lift off the pan.
• Serve warm, preferably 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.

SOUR CREAM-BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F.
• Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in large bowl with mixer until blended.
• Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 min., stirring occasionally. Stir in nuts; pour into prepared pan. Cover with batter.
• Bake 40 min. or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.

UPSIDE-DOWN BANANA CAKE

Steps:

• Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
• Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
• Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
• Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
• Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
• SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.