BANANA WALNUT UPSIDE-DOWN CAKES
3 Tbl. unsalted butter softened
2 Tbl. firmly packed brown sugar
2 Tbl. lightly toasted chopped walnuts
1 banana
1/4 c. all-purpose flour
1/4 Tsp. baking powder
1/8 Tsp. ground cardamom
3 Tbl. granulated sugar
1 large egg
1/4 Tsp. vanilla
- Preheat oven to 350 degrees.
- In a small saucepan, melt 2Tbl. butter and divide between two 1-cup ramekins.
- Sprinkle brown sugar and walnuts over butter.
- Cut banana into 1/4-inch-thick slices and arrange over walnuts, overlapping and pressing lightly to fit.
- In a small bowl, whisk together flour, baking powder, cardamom, and a pinch salt.
- In a bowl with an electric mixer, beat together remaining tablespoon butter and granulated sugar until combined well.
- Beat in egg and vanilla until combined and beat in flour mixture until batter is just combined.
- Divide batter between ramekins and bake on a baking sheet in middle of oven until a tester comes out clean, about 25 minutes.
- Run a sharp knife around edges of ramekins and invert cakes onto plates.
Serves 2
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