Caramel Walnut Upsidedown Banana Cake Recipes

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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



Caramel-Walnut Upsidedown Banana Cake image

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.

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

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



Caramel-Walnut Upside-Down Banana Cake image

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.

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

BANANA UPSIDE-DOWN CAKE

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



Banana Upside-Down Cake image

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.

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

BANANA WALNUT UPSIDE DOWN CAKE

Categories     Cake     Dessert     Bake     Banana     Walnut     Bon Appétit

Yield Serves 8

Number Of Ingredients 17



Banana Walnut Upside Down Cake image

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.

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

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE RECIPE - (4/5)

Provided by Beepers

Number Of Ingredients 20



Caramel-Walnut Upside-down Banana Cake Recipe - (4/5) image

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.

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

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



Upside-Down Caramel Banana Cake image

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

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

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