Comments on: caramel walnut upside down banana cake

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.

By: Alicia

Alicia — Wed, 16 Mar 2011 06:04:08 +0000

I found this while doing a recipe search for banana upside down cake, and since I was serving it as a coffee cake in the morning I didn’t want it to be too sweet. I took Maggie’s suggestion for a more typical upside down cake topping (from the January 7, 2010 comment above) but halved the amount of sugar/butter mixture she used and dropped the sugar in the cake to a total of 3/4 cup. I also took her suggestion to make a spiral of bananas sliced the long way with “coins” to fill in between, and I used a 9 inch springform cake pan with a parchment collar I didn’t end up needing. I may also have made up for a shortfall in mashed banana with extra sour cream, and for a lack of rum with somewhat more bourbon. Ahem.

It came out with light glaze of banana-y caramel slicking the top, and more delicately crumbed than I’d thought a banana cake could be. Totally happy with this one.

By: Dominika

Dominika — Mon, 07 Mar 2011 22:30:40 +0000

Just made this cake today….

Did NOT use caramel topping, baked in 9” round pan.
Topped with David Lebovitz’s easy chocolate frosting (melted chocolate and water, add butter off heat, cool)….

SO GOOD! I was afraid it would all be too sweet with the chocolate frosting, but it’s actually very light. And super homey. Thanks! :)