Walnut Banana Upside Down Cake
- total time 60 minutes
- 12 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1/2 cup sugar, light brown
- 6 tablespoons butter, unsalted
- 3-4 bananas, sliced lengthwise
- 1 cup sour cream
- 3/4 cup sugar, granulated
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 3/4 teaspoon salt
- 1 1/2 cup flour, all purpose
- 1 1/2 teaspoons baking powder
- 1 1/2 cup walnuts, divided
Make the caramel:
In a 10” cast iron skillet combine the brown sugar and butter. Melt until sugar and butter dissolve and brown sugar starts to caramelize. It might separate but just keep whisking. Turn off the heat and cool for 10 minutes, then add the bananas cut side down and ½ cup walnuts.
Meanwhile make the cake batter:
Preheat oven to 350 degrees. In a large bowl cream together the sour cream, sugars, eggs, vanilla extract, and vegetable oil. In a separate bowl whisk together the flour, baking powder, and salt.
Add the flour mixture to the sour cream mixture and stir to combine. Add the remaining 1 cup of walnuts and stir in. Pour the batter over the bananas and bake until the center is set and sides are pulling from edges, about 35-40 minutes. Let cool for 10 minutes and invert to turn out.