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Ingredientes
- 1 c. (packed) golden sugar
- 1/4 c. (1/2 stick) unsalted butter
- 3 Tbsp. pure maple syrup
- 1/4 c. coarsely minced tasted walnuts
- 4 lrg ripe bananas. peeled, cut diagonally into
- 1/4 x inch-thick slices
- 1 c. all purpose flour
- 2 tsp baking pwdr
- 1/2 tsp grnd cinnamon
- 1/4 tsp salt
- 3/4 c. sugar
- 6 Tbsp. (3/4 stick) unsalted butter, room temperature
- 1 lrg egg
- 1/2 tsp vanilla extract
- 6 Tbsp. lowfat milk Sweetened whipped cream
Direcciones
- Preheat oven to 325 degrees F. Combine sugar and butter in heavy medium saucepan. Stir over low heat till butter melts and mix is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides.
- Spread to coat bottom of pan. Pour maple syrup over sugar mix. Sprinkle nuts proportionately over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.
- For cake:Stir flour, baking pwdr, cinnamon and salt in medium bowl to blend. Beat sugar and butter in another medium bowl till creamy. Add in egg and vanilla; beat till light and fluffy. Beat in flour mix alternately with lowfat milk in 3 additions. Spoon batter over bananas.
- Bake till tester inserted into center of cake comes out clean, about 55 min.
- Transfer cake to rack. Run knife around pan sides.
- Cold cake on rack 30 min. Place plate over pan; invert cake. Let stand 3 min, then gently lift off pan. Serve hot with whipped cream.
- Serves 8.
- The upside-down cake-so popular in the fifties and sixties-has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.
- March 1996
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 135 | 45% |
| Total Fat 15.32g | 19% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 404mg | 17% |
| Potassium 102mg | 3% |
| Total Carbs 38.98g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 25.26g | 17% |
| Protein 3.05g | 5% |
