I know pineapple seems to be the popular fruit for an upside down cake but, I had some bananas sitting on my kitchen counter. I asked myself, "what if I made an upside down banana cake?" And, I did! The best part about this cake is the luscious caramel, banana topping. The cake itself has a fluffy-like texture and the perfect balance of sweetness. Wanna go bananas? Here's what you'll need: 3 big ripe bananas 8 tbsp unsalted butter + 2 tbsp for caramel topping 2/3 cup light brown sugar (lightly packed) 1 tsp cinnamon 1 cup granulated sugar 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda pinch of salt 2 eggs 1 cup sour cream 1 tbsp vanilla extract Directions: 1. Pre-heat oven to 350 degrees. Peel and slice bananas and set aside. In a 9 inch baking pan, add brown sugar, cinnamon and 2 tbsp butter and cook over medium heat until sugar is dissolved or when "caramel" forms. 2. In the same pan with the caramel, arrange banana slices in a single la