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BANANA WALNUT UPSIDE DOWN CAKE RECIPE

1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
1/4 cup coarsely chopped tasted walnuts
4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk

Sweetened whipped cream

Preheat oven to 325F. Combine sugar and butter in heavy medium
saucepan. Stir over low heat until butter melts and mixture is
well blended. Pour into 9-inch-diameter cake pan with 2-inch-high
sides. Spread to coat bottom of pan. Pour maple syrup over sugar
mixture. Sprinkle nuts evenly over. Place banana slices in concentric
circles on nuts, overlapping slightly and covering bottom.

Stir flour, baking powder, cinnamon and salt in medium bowl to
blend. Beat sugar and butter in another medium bowl until creamy.
Add egg and vanilla; beat until light and fluffy. Beat in flour
mixture alternately with milk in 3 additions. Spoon batter over
bananas. Bake until tester inserted into center of cake comes out
clean, about 55 minutes.

Transfer cake to rack. Run knife around pan sides. Cool cake on
rack 30 minutes. Place plate over pan; invert cake. Let stand 3
minutes, then gently lift off pan. Serve warm with whipped cream.

Serves 8.

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