Banana upside down cake

INGREDIENTS

• ¼ tsp salt
• 1 cup brown sugar
• 1 cup unsalted butter
• 3 tbsp maple syrup
• ⅓ cup walnuts
• 4 bananas
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp ground cinnamon
• ¾ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract
• 6 tbsp whole milk

TOOLS

• 1 knife
• 2 bowls
• 1 whisk
• 1 electric mixer
• 1 oven
• 1 spring form cake tin
• 1 saucepan
• 1 wooden spoon
• 1 platter

Chop walnuts.

Peel bananas.

Slice the bananas.

Heat a quarter cup of unsalted butter in a saucepan on low temperature. Stir in brown sugar with a wooden spoon for 3 minutes to get melted clarified butter.

Spread melted clarified butter in a springform cake tin. Drizzle maple syrup over it and sprinkle with chopped walnuts. Finally, lay banana slices on top.

Put all-purpose flour in bowl. Mix in baking powder, ground cinnamon, and 0.24 tsp of salt with whisk to get a flour mixture.

Put three quarters cup of unsalted butter in a bowl. Add granulated sugar and beat the mixture with an electric mixer. Add vanilla extract and crack an egg into the bowl, then beat for 2 minutes. Add third of the flour mixture and 2 tbsp of whole milk, then beat again. Repeat this process for two more times with the remaining flour mixture and milk to get a cake batter.

Preheat the oven to 325°F for 12-15 minutes.

Transfer the cake batter to the springform cake tin. Put the cake tin in the oven and bake for 55 minutes.

Take out springform cake tin from the oven and flip springform cake tin with a platter, then set it aside for 30 minutes.

It’s ready to be served !