Ingredients Jump to Instructions ↓

  1. 1 cup golden brown sugar -- packed

  2. 1/4 cup unsalted butter

  3. 3 tablespoons pure maple syrup

  4. 1/4 cup walnuts -- coarsely chopped

  5. 4 large ripe bananas, peeled & cut diagonally --

  6. 1/4 inch slices Cake

  7. 1 cup flour

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon cinnamon

  10. 1/4 teaspoon salt

  11. 3/4 cup sugar

  12. 6 tablespoons unsalted butter -- room temperature

  13. 1 large egg

  14. 1/2 teaspoon vanilla

  15. 6 tablespoons milk sweetened whipped cream -- optional For topping: Preheat oven to

  16. 325. Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended. Pour into a

  17. 9" diameter cake pan with

  18. 2" 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

  19. 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes.

Instructions Jump to Ingredients ↑

  1. Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes. Place a plate over pan; invert cake. Let stand 3 minutes, then gently lift off the pan. Serve warm with whipped cream.


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