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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Walnut Upside Down Cake

Date Added: January 04, 2014


1 Cup Brown Sugar 1 Cup Golden brown sugar packed
1/4 Cup Unsalted Butter 1/4 Cup Unsalted butter lite
3 Tablespoons Maple Syrup 3 Tablespoons Pure maple syrup (up to 3)
1/4 Cup Walnut 1/4 Cup Walnuts coarsely chopped
4 Ripe Bananas 4 Ripe bananas peeled & cut diagonally
1 Cup Flour 1 Cup Flour whole wheat
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
1/2 Teaspoon Cinnamon 1/2 Teaspoon Cinnamon ground
1/4 Teaspoon Salt 1/4 Teaspoon Salt (to taste)
3/4 Cup Sugar 3/4 Cup Sugar brown
6 Tablespoons Unsalted Butter 6 Tablespoons Unsalted butter room temperature
1 Egg 1 Egg separated
1/2 Teaspoon Vanilla 1/2 Teaspoon Vanilla grated lemon zest or orange zest
6 Tablespoons Milk 6 Tablespoons Milk cold
1 Unit Whipped Cream 1 Unit Sweetened whipped cream optional
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1. For topping: Preheat oven to 325.

2. Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended.

3. Pour into a 9" diameter cake pan with 2" high sides.

4. Spread to coat bottom of pan. Pour maple syrup over sugar mixture.

5. Sprinkle nuts evenly over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.

6. For cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.

7. Beat sugar and butter in another medium bowl until creamy.

8. Add egg and vanilla; beat until light and fluffy.

9. Beat in flour mixture alternately with milk in 3 additions.

10. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes.

11. Transfer cake to rack. Run knife around pan sides.

12. Cool cake on rack for 30 minutes. Place a plate over pan; invert cake.

13. Let stand 3 minutes, then gently lift off the pan.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Banana, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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