Walnut Banana Upside Down Cake
Indulge in the irresistible charm of a Walnut Banana Upside Down Cake, a show-stopping dessert that combines the natural sweetness of ripe bananas with the crunch of golden, caramelized walnuts. This easy-to-make recipe features a buttery brown sugar caramel topping layered with banana slices and walnuts, all crowned by a moist, banana-infused cake enriched with tangy buttermilk and a hint of vanilla. With just 20 minutes of prep time, this decadent treat bakes to perfection, revealing a stunning upside-down masterpiece with every flip. Perfect for gatherings or a cozy dessert moment, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s equal parts comfort and elegance.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter (for topping)
- 0.75 cups Brown sugar (for topping)
- 3 medium Ripe bananas, sliced
- 0.5 cups Chopped walnuts
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (for batter)
- 1 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Mashed banana
- 0.5 cups Buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a small saucepan over medium heat, melt 4 tablespoons of butter and stir in the brown sugar. Cook until the mixture is smooth and bubbly, about 2-3 minutes. Pour this mixture into the bottom of the prepared pan.
Arrange the banana slices in a single layer over the caramel and sprinkle the chopped walnuts evenly over the top. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together 1/2 cup of butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix to combine.
Mix in the mashed banana until well incorporated.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter over the banana and walnut 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.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen it.
Place a serving plate or cake stand on top of the pan and carefully invert the cake. Remove the pan and peel off the parchment paper.
Let the cake cool completely before serving. Enjoy this indulgent treat as is or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 57.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 387 mg | 8% | |
*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.
