Upsidedown Hazelnut Banana Cake

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I really wanted this cake to work. I love hazelnuts. Despite the many negatives in the reviews, I decided to trust the chef's. If he liked it it had to be good. I used a 9" cake pan. The batter went almost to the top. I baked it for 40 minutes. It rose over the top level of the pan, but, other than that looked fine. It felt firm enough in the middle. I did the skewer test and it came out clean. Much to my chagrin, the center was raw when I cut into it.
I would try it again in 8" pans, but the flavor was just not that great, and hazelnuts are so expensive.
I'll keep on searching for a good hazelnut cake.

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i used cashew nuts (which is available in my pantry instead of hazelnuts. best banana cake recipe ever! thanks!!!

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I tried this cake with walnuts instead of hazelnuts and used self-rising flour. This cake was absolutely delicious (and I'm not a big banana person. I will definitely make this cake again. My sister said it was the best cake she's ever eaten.

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I just put the cake in the oven, and as also said I put a little rum and since I'm a fan of bananas use a little more of what the recipe, also I put a little cinnamon, and I will tell the result.
Thanks Gale, I love your program. Greetings from Leon Mexico

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I read reviews before making . I agreed with other bakers used 2 8" pans. Baked at 375 for 35 min.
instead of fresh bananas I used blackberries. It was Yummy.

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I am about to make this cake cause I saw Gale make it on the cooking channel. Key note not clear in this recipe: she used turbinado sugar with the hazelnuts not white sugar. Let's see how mine is?

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I was so excited to try this... but I did make a few adjustments... I also baked in two pans.. I used lots of bananas on the top and added some RUM.. Yum, Yum...I would make it again.

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The directions weren't clear on baking time. At the beginning it says 1 hour cook time, but at the end it says 35 to 40 minutes. I used a 9" pan, but it ran over. All in all, disappointing.

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Absolutely delicious and easy!! luv it

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Tasty, but too much schmear. Baking time was way off. The recipe said to put some schmear on the bottom. Some? How much? And why would I want left overs of it? Reduce the schmear to 1/4 cup of each ingredient for a better outcome. I used an 8" square pan. Had I used less schmear it would have all fit nicely instead of butter and brown sugar oozing over the pan and making a mess (fortunately, I put the pan on a big cookie sheet to catch drips. I had to bake it over an hour. Oddly enough, the cake itself stayed intact eventhough it rose an inch or two over the edge of the pan. After it cooled a bit, the cake settled down to the height of the pan. The result was tasty. I'll likely make it again, but definitely with adjustments. I think the cake would be very good on it's own, with no schmear or banana slices at all!