Upside Down Banana and Walnut Cake
Prep:  20 mins
Cook:  1 hr
Serves:  8
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
81
Recipe by: Breville
Recipe by Corey Costelloe. This recipe is made with the Searing Slow Cooker™. Sear first then slow cook for optimum flavour and convenience.
Credit: Corey Costelloe
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Upside Down Banana and Walnut Cake
Ingredients:
For the caramel
For the cake
Method:
For the caramel
  1. For best results, use the Breville Searing Slow Cooker™
  2. Use the MENU button to select LOW HEAT. Select POWER/START to commence pre-heating the slow cooker. Add the sugar and cook for 15 minutes or until the sugar turns to caramel, stir gently several times to ensure the sugar melts evenly
  3. Heat cream in a saucepan over medium high heat until just below boiling. Slowly pour the heated cream into the caramel sugar pot. Heat the caramel mixture up to just below boiling then add the chopped walnuts and the salt
For the cake
  1. For the cake, mix the pureed banana and sugar together with the oil and the eggs
  2. Sift in the flour, bi carb, baking powder and salt. Then lightly fold through the banana mixture. Add the lemon juice and lightly mix together
  3. Pour the cake batter on top of your caramel walnut mix.
  4. Select the CANCEL button. Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 45 minutes and press POWER/START to start cooking. The cake is cooked when a skewer inserted into the centre comes out clean.
  5. After 10 min remove the cake from slow cooker bowl by upturning onto a large tray, take care when doing this as the caramel at the base will be very hot. Serve warm or cold
Recipe by Corey Costelloe

Corey Costelloe is a top Australian chef, with an uncomprimising attitude towards quality produce and food. Having worked at some of Australia's best restaurants, and now working at Sydney's Rockpool Bar and Grill - Corey has a progressive approach to food. To find out more about Corey and his work at rockpool - click here.

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