Caramel Walnut Upside Down Banana Cake
Indulge in the rich, caramel-kissed decadence of this Caramel Walnut Upside Down Banana Cake—a show-stopping dessert that beautifully combines tender banana cake with a luscious caramelized walnut and banana topping. This recipe starts with a gooey layer of buttery caramel that's topped with crunchy chopped walnuts and perfectly ripe banana slices, creating a visually stunning base that flips into the crown jewel of this cake. The moist banana-infused cake batter, delicately spiced with cinnamon, adds the perfect balance of sweetness and warmth. Ready in just about an hour, this dessert is an ideal centerpiece for any gathering or a cozy treat to enjoy with a cup of coffee. Serve it warm or at room temperature to let the caramel savoriness shine, making every bite unforgettable. Keywords: banana cake, caramel walnut topping, upside down cake, moist dessert, caramelized bananas.
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 150 grams brown sugar
- 120 grams walnuts, roughly chopped
- 2 ripe bananas, thinly sliced
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 2 ripe bananas, mashed
- 150 grams granulated sugar
- 100 grams unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 120 ml milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 100 grams of unsalted butter over medium heat. Stir in the brown sugar until fully combined and bubbling, about 2 minutes.
Pour the caramel mixture into the prepared cake pan, spreading it evenly. Sprinkle the chopped walnuts over the caramel mixture, followed by the thinly sliced bananas arranged in a single layer.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the mashed bananas, granulated sugar, melted butter, eggs, and vanilla extract. Whisk until well mixed.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter over the banana-walnut-caramel layer in the prepared pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes in the pan, then carefully invert it onto a serving plate. Remove the parchment paper.
Serve warm or at room temperature. Enjoy your Caramel Walnut Upside Down Banana Cake!
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.4 g | 339% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 2341 mg | 102% | |
| Total Carbohydrate | 634.8 g | 231% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 391.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 578 mg | 44% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3764 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
