Caramel Walnut Upside Down Banana Cake Recipe 4

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
• Add the flour and mix until the batter has no large pockets of flour. Set aside.
• In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
• Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
• Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
• Lay the banana slices evenly on top of the caramel.
• Spread the banana bread batter on top.
• Bake 40-50 minutes.
• Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
• Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
• Slice, then serve with vanilla ice cream.
• Enjoy!

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.

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.

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.

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.

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.

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.

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.