Caramel Walnut Upside Down Banana Cake

Caramel Walnut Upside Down Banana Cake

1/2 cup butter
1 cup brown sugar
3 tablespoons corn syrup
3/4 cup walnut halves or pieces

1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 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 teaspoon vanilla extract

Spray a 9 x 13 rectangular cake pan 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, then mashed bananas, sour cream, and vanilla. Beat in dry ingredients until combined. Carefully spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. Cool 15 minutes.  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.

(Adapted from smitten kitchen)

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