Banana Upside Down Cake

Banana Upside Down Cake

While this cake is best served hot in the oven, just like banana bread, it's just as amazing the next day! So it's really good to make this cake a day in advance without sacrificing the taste because it just gets better! It's also delicious hot with vanilla ice cream on top!

Ingredients

• 4.5 tablespoons unsalted butter, cut into pieces
• 2/3 cup packed brown sugar
• About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:

• 2 large eggs
• ¾ cup granulated sugar
• 1 ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup plain Greek yogurt or sour cream
• ¾ cup whole wheat flour
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• dash of salt
• 1/3 cup unsalted butter-softened
• 2 overripe bananas-mashed (about 1 cup)

For Caramel Glaze:

• ¼ teaspoon salt
• 1/4 cup heavy cream
• 4 Tablespoons unsalted butter
• 1/4 cup brown sugar

Instructions

First, preheat the oven to 350 F. Grease an 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The mold should have a volume of 8 cups (the cake will overflow from a square mold of 8 x 8 x 1 1/2 inches, it has only a volume of 6 cups)

Then, spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 tbsp.). Place the pan in the oven for 5-7 minutes (until the butter has melted). Remove from the oven and mix the butter and sugar and spread evenly over the bottom. Arrange the bananas in slices to cover the bottom. Put aside.

To make the dough in a bowl, mix the dry ingredients (flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.

In a large bowl, cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banana and mix to combine.

Turn on your mixer at low temperature and add the mixture of dry ingredients. Mix just to combine. Pour the batter over the bananas, smooth the top and cook. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for an additional 25 to 35 minutes until the toothpick inserted in the center comes out completely clean.

Let it cool completely in the pan, or at least until the bottom is barely hot before spilling on the plate. Use a knife to loosen the edges of the pan, place a plate upside down on the pan, then invert the cake.

To make a caramel frosting:

In a saucepan, combine the butter, brown sugar, heavy cream and salt and bring to a boil over medium heat, stirring constantly. Simmer 2 to 3 minutes, remove from heat and let stand 1 to 2 minutes. Pour 2/3 of the frosting over the banana layer. Reserve the leftover caramel frosting for serving.

The glaze thickens as it cools and fades !!!

When ready to serve, reheat the remaining frosting and drizzle over each slice. Sprinkle with toasted chopped pecans if desired. You can also garnish each slice with a scoop of vanilla ice cream or whipped cream. Happy Cooking Time.