Instructions: Preheat oven to 325 degrees F. 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.

For cake:
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.

The upside-down cake-so popular in the fifties and sixties-has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.

March 1996

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