Ingredients
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1 cup packed light brown sugar
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1/4-1/2 cup unsalted butter
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3 tablespoons pure maple syrup, no substitutes
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1/4 cup coarsely-chopped, toasted walnuts
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4 large ripe bananas, , peeled and cut diagonally into quarter-inch thick slices
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1 large egg
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3/4 cup white sugar
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3/8-3/4 cup unsalted butter, softened
Instructions
- Preheat oven to 325F degrees.
- First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat.
- Stir until butter melts and mixture is well combined; then pour into a 9-inch-diameter cake pan that has 2-inch-high sides; spread to coat bottom of pan.
- Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts.
- Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan.
- Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
- In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy.
- Beat in flour mixture, alternating with milk, in 3 additions.
- Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean.
- Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes.
- Place plate over pan; invert cake-- let stand for 3 minutes, then gently lift off the pan.
- Serve warm, preferably with whipped cream.