Tuesday, July 19, 2011
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
1 cup sour cream
1 tbsp vanilla extract
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 layer and set aside.
3. In a large bowl, sift together flour, baking powder, baking soda and salt. In a stand mixer, cream together butter and sugar. Add one egg at a time, then vanilla extract and sour cream.
4. Gently fold flour mixture into wet batter. Batter will be slightly lumpy, don't over mix.
5. Carefully, pour batter over sliced bananas and spread evenly. Bake for 45-55 minutes (depending on your oven) or until golden brown. Let cake rest in pan for 15 minutes until you remove it.
Posted by crafted by jen at 4:32 PM