This impressive, addictive upside-down banana cake recipe will have you go bananas.
|For the upside||down topping:|
|Butter||1/4 Cup (4 tbs) , melt|
|Brown sugar||2/3 Cup (10.67 tbs)|
|Ground cinnamon||1/2 Teaspoon|
|For the cake:|
|Butter||1/2 Cup (8 tbs) (((oil works fine too!)))|
|Sugar||1/2 Cup (8 tbs) (((brown/white/raw work)))|
|Vanilla extract||1 Teaspoon|
|Yogurt/Buttermilk||1 Cup (16 tbs)|
|Ripe bananas||2 , mash|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
1.Preheat the oven to 180 C (350 F) and butter an 8 or 9 inch pan. I used a square pan but a circle works too!
2.In the pan, add the melted butter, sugar and cinnamon and stir to combine.
3.Gently spread the sugar-butter mixture so that it coats the bottom of the baking pan evenly.
4.Slice the bananas (for the topping) into 1/2 cm slices (1/4 inch).
5.Gently lay the banana slices atop the sugar mixture. The thicker the slices, the less chance that they will stick to the bottom of the pan, so make sure you aren't cutting them too thin.
6.Set the tray aside while you prepare the cake batter.
7.To make the cake, combine the butter and sugar.
8.Add in the egg, vanilla, followed by the yogurt and mashed banana.
9.Sprinkle atop the baking soda, baking powder and salt, then gently mix in. You could also combine these ingredients with the flour, which is probably more effective. But I'm impatient.
10.Pour the batter over the sliced bananas and spread evenly.
11.Bake the cake for 30-35 min or until a toothpick inserted comes out clean.
12.While the cake is still hot, loosen the edges by running a knife through the edges, and gently nudging the cake to loosen it from the bottom as you do this.
13.Flip the cake onto a serving plate or surface, and tap the bottom of the pan to release.
14.If you wait too long to flip the cake, you might have difficulties taking it out of the pan, as the caramelized butter and sugar comprising the upside-down part may solidify.
15.Serve warm, with some ice cream or whipping cream. Or plain!