Preparation:
Preheat the oven to 325F (165C).
Put the unsalted butter in a 9-inch (23-cm) round baking pan and place in the oven until the butter melts. Remove from the oven, and drizzle the honey and sprinkle the brown sugar over the butter. Arrange the walnuts and then the bananas over the brown sugar.
Whisk the flour, baking powder, cinnamon, nutmeg and salt together. Cream the butter and sugar together by hand or with an electric mixer until light and fluffy. Beat in the egg and vanilla. Add the flour mixture and milk alternately in three additions, beating only until combined. Scrape the batter over the bananas and gently smooth the top. Bake until a tester comes out clean, 45-55 minutes. Cool on a rack for 1/2 hour, then invert onto a plate.
Serve slightly warm with Lemon Curd, or sour cream. |
