Topping
   1      cup           golden brown sugar -- packed
     1/4  cup           unsalted butter
   3      tablespoons   pure maple syrup
     1/4  cup           walnuts -- coarsely chopped
   4      large         ripe bananas, peeled & cut diagonally -- 1/4 inch
slices
                        Cake
   1      cup           flour
   2      teaspoons     baking powder
     1/2  teaspoon      cinnamon
     1/4  teaspoon      salt
     3/4  cup           sugar
   6      tablespoons   unsalted butter -- room temperature
   1      large         egg
     1/2  teaspoon      vanilla
   6      tablespoons   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.