Comments on: caramel walnut upside down banana cake

By: Lindsay Slobodzian

Lindsay Slobodzian — Thu, 03 May 2012 04:52:22 +0000

Made this tonight, topped it with a thin layer of cream cheese icing and chopped walnuts. Divine! The cake is light and fluffy and lovely….look forward to trying a different topping next time! Thank you.

By: Sarah

Sarah — Sun, 04 Mar 2012 16:59:32 +0000

LOVED this! I appreciated your warning about the cake + topping being overly sweet. I was, however, unwilling to give up that delicious looking topping… so I cut the 1/2 c of sugar from the cake recipe, and only used the 1/2 c of brown sugar. I added a couple pinches of salt to the topping to cut the sweetness and used less Karo syrup (about 1/3 of what the recipe calls for), which I think kept the topping from getting hard, because mine remained soft and gooey. I somehow missed your jacked up banana bread recipe. Def trying that one soon!

By: rumblerooooar

rumblerooooar — Tue, 31 Jan 2012 18:36:34 +0000

THANK YOU SO MUCH. This was, without a doubt, the best banana cake I have ever eaten.
I skipped the topping, though (thanks for the warning) and put chocolate on top instead and it tasted delicious. I also only put it in the oven for 30 minutes, which meant that it was still kind of moist inside, but when it cooled off, it was exactly right (and not too soft at all!).
So, yeah, thanks!

By: Kathi

Kathi — Fri, 18 Nov 2011 02:47:55 +0000

This cake is fantastic! I’ve adapted it a little for my family’s purposes, I add about 100g chopped dark chocolate, leave out the caramel, and use maple cream cheese frosting (from your carrot cake recipe). It’s delicious! I’ve just baked it for the third time in the last few months for family birthdays.

By: stephanie

stephanie — Wed, 06 Jul 2011 17:53:25 +0000

just made the banana caramel cake with a few additions that I learned from America’s Test Kitchen..I also added a few tablespoons of heavy cream to the caramel topping as it came off heat and the caramel topping stayed very soft..even after several hours at room temperature. This is a delicious cake. Thanks for sharing all of your recipes and knowledge with us. Can’t wait to buy your book!

By: deb

deb — Mon, 27 Jun 2011 13:37:51 +0000

Taylor — I don’t usually list serving sizes on cakes because it varies wildly. A caterer might tell you that you’d only get 8 slices from a 9-inch round but I know few people who eat full servings of cake. Usually people want slim slices, in which case you’d get 12 to 16.

By: Taylor

Taylor — Mon, 27 Jun 2011 01:49:53 +0000

I made this (without the caramel topping) and the jacked up banana bread last Thursday and they were both ABSOLUTELY wonderful!!!! I may have missed it but I looked in FAQs and a few other recipes. Do you list the # of servings for recipes somewhere?? I am gathering a few of your fun summer recipes to take for a family vacation where I will have to probably double or triple the recipes for all the folks.

By: Quentin

Quentin — Thu, 23 Jun 2011 18:17:25 +0000

Could this possibly be made ahead and frozen/fridge’d? Also, how long do you think it would keep at room temperature?

By: deb

deb — Sat, 18 Jun 2011 01:40:22 +0000

You could probably skip the nuts entirely and still have wonderful flavor.

By: Stiney

Stiney — Fri, 17 Jun 2011 15:05:21 +0000

I’d love to make this tomorrow night, but I’m baking for someone with a nut allergy. Do you have a good recommendation for substituting something for the walnuts? I was thinking a nut-free granola, but thought you might have a good suggestions.