Wholesome Upside Down Banana Cake with Crunchy Macadamia Topping

In this version, the bananas are mashed and mixed into the batter to give a delicious moist cake, whilst the top of the cake is covered with caramelised macadamias. What you will get is a beautiful combination of rich banana cake and a crunchy glaze of sweet macadamias.

For this upside down banana cake recipe, I use golden syrup to make the topping. If you don't have golden syrup, you can replace with a combination of honey and corn syrup, based on a 50:50 ratio. To make the topping, I use an alternative short-cut method which works out just fine. Instead of the usual melting of sugar and butter in a pan to caramelize the nuts, just mix all the ingredients as directed for the topping and transfer directly onto the prepared cake pan.

You can any type of nuts as topping including pecans, walnuts, hazelnuts and almonds. For a spiced-up upside down banana cake, add 1/8 teaspoon of ground ginger, nutmeg and cloves to the mixture.

Servings: 20cm round cake
Preparation time: 15 minutes
Cook time: 45 minutes

Comments:
To replace golden syrup, use a combination of honey and corn syrup, based on a 50:50 ratio.

Ingredients for Topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tablespoon golden syrup
3/4 cup macadamia nuts, chopped

Directions
1. Preheat oven to 350ºF/180ºC. Grease a 20cm round cake pan and line the base with baking paper. Ensure that the paper will come up 1/2-inch up the sides of the pan.
2. Combine all ingredients of topping and mix well. Spread mixture evenly over base of greased and lined cake pan.
3. Using electric mixer, beat butter and sugar until light and creamy.
4. Add in eggs, beat until combined.
5. Transfer mixture to a larger mixing bowl and add buttermilk and bananas. Fold in baking soda, salt, cinnamon and flour. Stir until just combined and the mixture is almost smooth.
6. Spread cake mixture over topping in the cake pan.
7. Bake for 45 minutes or until a wooden pick comes out clean.
8. Allow to cool cake in pan for approximately 10 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate, and remove the parchment paper. Cool for 15 minutes. Serve.

P.S. I’d love to hear your comments about this Banana Walnut Cake. Please click here to comment.

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