CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE
Provided by Jill O'Connor
Categories Cake Rum Mixer Dessert Bake Banana Walnut Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- For topping:
- Spray 8-inch round cake pan with 2-inch-high sides 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.
- For cake:
- 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 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
- Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. 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. Serve warm or at room temperature with whipped cream or vanilla ice cream.
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
STICKY UPSIDE-DOWN BANANA CAKE
Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks
Provided by Edd Kimber
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
- To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
- To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
UPSIDE-DOWN CARAMEL BANANA CAKE
Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.
Provided by Kookaburra
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C (170C fan-forced).
- Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
- For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
- Add brown sugar and golden syrup.
- Cook for 3 minutes, stirring occasionally.
- Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
- Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
- In a small bowl, mash the very ripe banana well then mix in the sour cream.
- Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
- Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
- Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
- Add the mashed banana and sour cream mixture and beat briefly to combine.
- Now, peel the just-ripe bananas and slice them on the diagonal.
- Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
- Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
- Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
- Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
- Take a bread knife and gently smooth the batter until it is spread evenly.
- Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
- The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
- Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
- Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
- Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
- If any bananas stick to the top of the tin, simply remove them and press back into the cake.
- Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
- If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
- If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.
Nutrition Facts : Calories 492, Fat 17.6, SaturatedFat 10.5, Cholesterol 94.3, Sodium 136.3, Carbohydrate 81.1, Fiber 3, Sugar 48.4, Protein 5.6
UPSIDEDOWN HAZELNUT BANANA CAKE
One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter the cake pan.
- Toast the nuts and let them cool completely.
- In a food processor, grind the nuts with the sugar until very fine.
- Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
- To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
- Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
- Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE
This is a new take on the standard pineapple upside-down cake. Brown sugar caramel and walnuts top a super moist banana cake. From the March 2008 issue on Bon Appetit.
Provided by Leslie in Texas
Categories Dessert
Time 1h26m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Topping.
- Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
- Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
- Stir in nuts;spread topping in prepared pan and let cool completely.
- Cake.
- Preheat oven to 350 degrees.
- Sift first four ingredients into medium bowl.
- Using electric mixer, beat butter and both sugars in large bowl until blended.
- Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
- Beat in dry ingredients just until combined.
- Spoon batter into pan.
- Bake cake until tester inserted into center comes out clean, about 55 minutes.
- Cool 15 minutes.
- Cut around cake and 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.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
BANANA WALNUT UPSIDE DOWN CAKE
Make and share this Banana Walnut Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- toast walnuts.set aside to cool.
- combine brown sugar and 1/4 cup butter in heavy pan -- stir over low heat till butter melts -- and ingredients are well blended.
- pour into a 9" cake pan with 2" high sides --
- spead to coat the bottom of the pan --
- pour maple syrup over sugar mixture --
- sprinkle walnuts evenly over this.
- place banana slices in circles over the nuts, overlapping slightly, and covering the bottom --
- whisk dry ingredients to blend --
- in another bowl, beat sugar and butter in bowl and add to dry ingredients alternately with milk.
- spoon batter over bananas and bake for approximately 30 minutes --
- run a butter knife around sides --
- cool on rack for about 30 minutes.
- invert onto serving plate.leave pan on about 3 minutes.
- life off pan --
- serve warm with whipped topping if desired.
UPSIDE DOWN BANANA CAKE
Because this starts with a cake mix, this is a fast and easy dessert to make. Plus, it uses up your ripe bananas and tastes great!-Lois Schlickau, Haven, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.
Nutrition Facts :
UPSIDE-DOWN BANANA CAKE
As with all upside-down cakes, what goes into the pan first ends up on top, so this ready-to-eat banana cake has enticing banana slices on top making it both aesthetically more pleasing to the eye - and even more delicious. Adapted from a recipe in a recent issue of the Australian magazine 'New Idea'. If you like nuts on your banana cakes, add slivered almonds - as suggested below - or whatever nuts take your fancy!
Provided by bluemoon downunder
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
- Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
- Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
- Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
- Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
- SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.
Nutrition Facts : Calories 513.3, Fat 28, SaturatedFat 15.5, Cholesterol 92.1, Sodium 311.2, Carbohydrate 62.3, Fiber 3, Sugar 39.1, Protein 6.5
HOMEMADE BANANA UPSIDE-DOWN CAKE
This is an incredibly moist dessert or breakfast.
Provided by Orsi
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
- Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
- Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
- Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
- Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.
Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g
BANANA WALNUT UPSIDE-DOWN CAKES
Steps:
- Preheat oven to 350°F.
- In a small saucepan, melt 2 tablespoons butter and divide between two 1-cup ramekins. Sprinkle brown sugar and walnuts over butter. Cut banana into 1/4-inch-thick slices and arrange over walnuts, overlapping and pressing lightly to fit.
- In a small bowl, whisk together flour, baking powder, cardamom, and a pinch salt. In a bowl with an electric mixer, beat together remaining tablespoon butter and granulated sugar until combined well. Beat in egg and vanilla until combined and beat in flour mixture until batter is just combined. Divide batter between ramekins and bake on a baking sheet in middle of oven until a tester comes out clean, about 25 minutes. Run a sharp knife around edges of ramekins and invert cakes onto plates.
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- Spray 8-inch round cake pan with 2-inch-high sides 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 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
- Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. 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. Serve warm or at room temperature with whipped cream or vanilla ice cream.
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