BANANA WALNUT UPSIDE-DOWN CAKE

FOR THE TOPPING:
1 cup light brown sugar, packed
1/4 cup unsalted butter
3 tbsp maple syrup
1/4 cup walnuts, coarsely chopped
4 large ripe bananas, peeled and cut in 1/4-inch diagonal slices
FOR THE CAKE:
1 cup flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup granulated sugar
6 tbsp unsalted butter, softened
1 large egg
1/2 tsp vanilla extract
6 tbsp milk
sweetened whipped cream (optional)

TO MAKE THE TOPPING:
Mix sugar and butter in medium saucepan; stir over low heat until butter melts and mixture is well-blended. Pour into a 9-inch cake pan with 2-inch sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture, then sprinkle on nuts. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.

TO MAKE THE CAKE:
Stir flour, baking powder, cinnamon and salt in medium bowl to blend.

Beat sugar and butter in another medium bowl until creamy, about 4 minutes on high speed of electric mixer. Add egg and vanilla; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas.

Bake about 55 minutes or until cake tests done with toothpick.

Servings: 8
Source: Bon Appetit, March 1996