Banana-walnut upside-down cake

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 15
Servings 8
Time 30 minutes

Ingredients

  • 200
    g
    sugar
  • 60
    g
    butter
  • 60
    toasted walnuts, chopped
  • 4
    large ripe bananas, peeled, cut diagonally into 1 cm thick slices
  • CAKE
  • 120
    g
    cake flour
  • 10
    ml
    baking powder
  • 1
    ml
    ground cinnamon
  • 1
    ml
    salt
  • 150
    g
    sugar
  • 90
    g
    butter
  • 1
    large egg
  • 2
    ml
    vanilla essence
  • 90
    ml
    milk
  • cream to serve
 

Method

45 minutes
 
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.
 

Read more on: bake  |  fruit
 

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