This is definitely caramely, walnutty, and bananay cake! It is also quite tasty!
Caramel-Walnut Upside-Down Banana Cake
6 to 8 servings
Nonstick vegetable 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
1-3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
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
TOPPING: Spray 8-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to a 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.
CAKE: Preheat oven to 350ºF. Sift flour, baking powder, baking soda, and salt in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, the 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 55 minutes. Cool 15 minutes. Run small knife around pan sides to loosed cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Let stand 5 minutes, then gently lift pan off cake. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.