BANANA-WALNUT UPSIDE-DOWN CAKE
Make and share this Banana-walnut Upside-down Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 447.5, Fat 18.2, SaturatedFat 9.9, Cholesterol 63, Sodium 311.9, Carbohydrate 70.5, Fiber 2.5, Sugar 49.4, Protein 4.3
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.
WALNUT-BANANA UPSIDE-DOWN CAKE
Serve this at your next dinner party; just don't expect any to be left! One tablespoon of rum, mixed in with the maple syrup, is a nice addition.
Provided by Lennie
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 483.5, Fat 18.3, SaturatedFat 10, Cholesterol 66.5, Sodium 192.3, Carbohydrate 79.5, Fiber 2.5, Sugar 58.2, Protein 4.2
UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, oil, granulated sugar, ground cinnamon, all-purpose flour, butter, brown sugar, bananas, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 787 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 5 grams, Protein 10 grams, Sugar 54 grams
HOMEMADE BANANA UPSIDE-DOWN CAKE
This is an incredibly moist dessert or breakfast.
Provided by Orsi
Time 1h25m
Yield 12
Number Of Ingredients 16
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
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
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.
BANANA SKILLET UPSIDE-DOWN CAKE
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. -Terri Merritts, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Prepare banana bread batter according to package directions; stir in walnuts., In a 10-in. ovenproof skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add lemon juice; cook and stir until slightly thickened, 2-3 minutes longer. Remove from heat. Arrange bananas in a single layer over brown sugar mixture; sprinkle with coconut., Spoon prepared batter over coconut. Bake until dark golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 554 calories, Fat 22g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 459mg sodium, Carbohydrate 82g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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.
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.
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CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE RECIPE | BON …
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5/5 (2)Servings 6-8
- 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.
BANANA UPSIDE DOWN CAKE - JO COOKS
From jocooks.com
4.8/5 (9)Total Time 1 hrCategory DessertCalories 247 per serving
- 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. Spread the caramel evenly on the bottom of the greased cake pan, then top with sliced bananas.
- Make the cake batter: In a small bowl whisk the flour, baking powder, salt, and cinnamon together. In a separate bowl, mash the ripe bananas using either a fork or a potato masher. Set aside.
- In a stand mixer fitted with the paddle attachment, or a mixing bowl using a whisk, beat the butter with the sugar until light and fluffy. Add the eggs one at a time, making sure to scrape down the sides of the bowl between eggs. Stir in the bananas. Mix in half the dry ingredients, the milk and vanilla, and finally the remaining dry ingredients.
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