Caramel Walnut Upside-Down Banana Cake with Ice cream and Balsamic Swirl


Caramel Walnut Upside-Down Banana Cake with Ice cream and Balsamic Swirl



Nonstick vegetable oil spray

1/2 cup (1 stick) unsalted butter

1 cup (packed) golden brown sugar

3 tablespoons dark corn syrup

3/4 cup walnut halves or pieces

Tasteful additions Banana Walnut Carmel balsamic vinegar



1 3/4 cups cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon French grey sea salt

1/4 cup (1 stick) unsalted butter, room temperature

¼ cup tasteful additions Morrocan olive oil

1/2 cup sugar

1/2 cup (packed) golden brown sugar

2 large eggs

1 cup mashed very ripe bananas (2 to 3 large)

3 tablespoons sour cream

1 tablespoon dark rum

1 teaspoon vanilla extract

Whipped cream or vanilla ice cream


For topping: Spray 9-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, oil 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 40 to 45 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. Drizzle plate with tasteful additions Banana Caramel Walnut balsamic vinegar. Serve warm with whipped cream or vanilla ice cream. Drizzle more balsamic on top of the whipped cream.

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