Title: Banana walnut upside down cake
 Categories: Cakes
      Yield: 8 Servings
 
MMMMM--------------------------TOPPING-------------------------------
      1 c  Golden brown sugar; packed
    1/4 c  Unsalted butter
      3 tb Pure maple syrup
    1/4 c  Walnuts; coarsely chopped
      4 lg Ripe bananas, peeled & cut
           -diagonally; 1/4 inch slices

MMMMM----------------------------CAKE---------------------------------
      1 c  Flour
      2 ts Baking powder
    1/2 ts Cinnamon
    1/4 ts Salt
    3/4 c  Sugar
      6 tb Unsalted butter; room
           -temperature
      1 lg Egg
    1/2 ts Vanilla
      6 tb Milk
           Sweetened whipped cream;
           -optional
 
  For topping:  Preheat oven to 325.  Combine sugar and butter in heavy
  medium saucepan; stir over low heat until butter melts and mixture is
  well blended. Pour into a 9" diameter cake pan with 2" 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 for 30 minutes. Place a plate over pan; invert cake. Let stand 3
  minutes, then gently lift off the pan.  Serve warm with whipped
  cream.