Name: Banana-walnut upside-down cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g sugar; 60.00 g butter; 60.00 walnuts chopped; 4.00 bananas sliced; 120.00 g flour cake; 10.00 ml Baking powder; 1.00 ml cinnamon ground; 1.00 ml salt; 150.00 g sugar; 90.00 g butter; 1.00 eggs large; 2.00 ml vanilla essence; 90.00 ml milk; cream to serve

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Ingredients (14)

200.00 g	sugar
60.00 g	butter
60.00	walnuts — chopped
4.00	bananas — sliced

CAKE

120.00 g	flour — cake
10.00 ml	Baking powder
1.00 ml	cinnamon — ground
1.00 ml	salt
150.00 g	sugar
90.00 g	butter
1.00	eggs — large
2.00 ml	vanilla — essence
90.00 ml	milk
	cream — to serve

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Method:

TOPPING: Combine sugar and butter in a medium saucepan. Stir over a low heat until the butter melts.
Pour into a lined 22 cm diameter cake tin and spread to coat the bottom of the tin. Sprinkle nuts over the sugar mixture.
Place banana slices in circles on the nuts, overlapping slightly and covering bottom.
CAKE: Stir flour, baking powder, cinnamon and salt to blend.
Beat sugar and butter until light. Add egg and vanilla and beat until light and fluffy.
Stir in flour mixture alternately with milk.
Spoon batter over bananas.
Bake in preheated 160 ºC oven for about 55 minutes.
Transfer cake knife around pan sides.
Cool cake on rack for 30 minutes. Place plate over pan and invert cake.
Leave to stand for 3 minutes, then gently lift pan off.
Serve with cream.