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Walnut Banana Upside Down Cake Recipe

This decadent Walnut Banana Upside Down Cake is the perfect showstopper for your next dinner party! Imagine the warm, caramelized bananas and crunchy walnuts nestled in a moist, spiced cake, all topped with a luscious swirl of maple syrup. A hint of rum (optional) adds an extra layer of sophisticated flavor. Get ready for rave reviews – this cake disappears fast!

Prep Time 20 mins
Cook Time 80 mins
Calories 483.5 kcal
Protein 8g
Rating 4.2 (13 Reviews)
Walnut Banana Upside Down Cake 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Walnut Banana Upside Down Cake

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How to Make Walnut Banana Upside Down Cake

  1. Preheat oven to 325°F (160°C). Grease and flour a 9-inch diameter cake pan with 2-inch high sides.
  2. **Make the topping:** In a medium saucepan, combine 1/2 cup (100g) packed light brown sugar and 1/2 cup (113g) unsalted butter over low heat. Stir until butter melts and the mixture is smooth.
  3. Pour the melted butter-sugar mixture into the prepared cake pan. Spread evenly to coat the bottom.
  4. Drizzle 1/4 cup (60ml) maple syrup over the sugar mixture. Sprinkle 1/2 cup (60g) chopped walnuts evenly over the syrup.
  5. Arrange 2-3 ripe bananas, peeled and sliced lengthwise, in concentric circles on top of the walnuts, slightly overlapping.
  6. **Make the cake batter:** In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  7. In a separate large bowl, cream together 1/2 cup (100g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
  8. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
  10. (Optional) Stir in 1 tablespoon of rum.
  11. Pour the batter evenly over the banana and walnut topping.
  12. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 10-15 minutes.
  14. Run a knife around the edges of the pan to loosen the cake.
  15. Place a serving plate upside down over the cake pan.
  16. Carefully invert the cake onto the plate.
  17. Let stand for a few minutes before serving warm. Top with whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

232g

Fat

49g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Desserts Eggs Dairy Fruit Canadian Oven Dinner Party Holiday Event Kid Friendly Kosher Vegetarian Cakes Nuts Eggs Dietary Thanksgiving Low Sodium Comfort Food Low In Something Taste Mood Equipment 4 Hours Or Less