Comments on: caramel walnut upside down banana cake

By: andrea

andrea — Thu, 29 Oct 2009 20:17:12 +0000

use heated dulce de leche instead for the caramel topping, it wont harden and is so delicious with bananas and nuts!

By: Jen

Jen — Tue, 08 Sep 2009 21:41:41 +0000

I made two of these in one week a few months ago. I am currently making two more. I absolutely love this recipe. it is sweet, but i think that keeps you from eating more then one slice at a time (good diet plan!). rave reviews from everyone always it seems! i cannot wait to cut into the extra one i just baked!

By: kim

kim — Wed, 02 Sep 2009 17:31:42 +0000

I made this once as an 8″ cake (plus one mini too) with cream cheese frosting instead of the caramel. It was the best reason to “forget” bananas I’ve ever tried! Today, I made cupcakes and they were perfection too. I used an ice cream scoop which made 16 and they took about 25 minutes to bake. Thanks Deb! You are always my first stop when looking for great new recipes!

By: mathapelo

mathapelo — Tue, 25 Aug 2009 10:33:49 +0000

i love banana cake with caramel inside and it goes yummy. i want to suprice my family to bake for them.i love that hummy…….dessert

By: Murghi

Murghi — Mon, 24 Aug 2009 13:51:22 +0000

That looks so good. I especially mean the caramel-nut ooze. Couldn’t “we” come up with a use for the caramel lid, like should we make it on its own and break it up on top of vanilla ice cream? Should we? If I do, I’ll be back to report on results. Hmmm, a little dinner do this weekend. Need to make dessert. Hmmmm….

By: deb

deb — Sun, 19 Jul 2009 13:10:35 +0000

The base area of a 9-inch round is 63ish inches; of a 9-inch square, it is 81 inches — so yes, that would do it!

By: janet

janet — Sun, 19 Jul 2009 11:53:44 +0000

I made this cake yesterday and switched the topping to chocolate ganache, with a hint of coffee. It was very good BUT very small in height. I didn’t have a 8 inch pan so I bought a 9 inch but could only find a square one. I came home and made the recipe using just one pan and it came out an inch in height! Thankfully I had enough ingredients and went and made a second one and turned it into a layer cake. I think I baked it a bit too long as it was denser than I had hoped. My question is, is there more surface space on a square 9inch than a round? It appear that way. Still it is good enough for breakfast this morning.

By: Jamie

Jamie — Wed, 24 Jun 2009 17:32:30 +0000

I just made this cake, but without the caramel topping. I instead used a chocolate ganche. And can I just say, it was killer. I made it for my Mom’s birthday and it was gone before I could blink.

By: Tracy

Tracy — Fri, 10 Apr 2009 20:12:51 +0000

It looks so good! That’s too bad about the caramel topping hardening.

By: Ryan

Ryan — Tue, 21 Oct 2008 05:08:46 +0000

Two things:

1. I baked mine in a 9-inch spring-form pan, and it worked out perfectly! It was just the right size, and it made the removal of the pan a cinch. Definitely follow the advice and Do Not use an 8-inch pan.

2. Deb, you mentioned that the cake tasted a bit too sweet for your liking. Well, I’m just like you: I don’t like overly sweet desserts. So, I used salted butter for both the topping and the cake, and it was Perfect! It gave the topping a nice, almost salted-caramel flavor, which I LOVE. Fair warning though: my husband, who likes his desserts painfully, tooth-achingly sweet, felt like the dessert wasn’t sweet enough.