Banana Caramel Upside Down Cake


1 cup (2 sticks unsalted butter) at room temperature
1/2 cup firmly packed brown sugar
2 to 3 ripe firm bananas peeled and cut diagonally (enough to cover bottom of pan)
1 1/2 cup sugar
2 large eggs at room temperature
2 cup flour
1 tbl baking powder
1/2 tsp salt
1 cup milk, any type


Preheat your oven to 350.

You'll need a 10 inch round cake pan, non stick is preferable. If you don't have that size, just make sure that there is enough room for the batter to rise.

Place 1 cube (about 2tbsp) of butter and the brown sugar into your cake pan, and melt on the stovetop, mixing constantly until it incorporates and becomes like liquid carmel.

Arrange your banana slices in the carmel mixture overlapping.

Beat remaining butter and 1 1/2 cup sugar in a bowl.

Add vanilla and eggs and beat until smooth.

Sift 2 cups flour and the baking powder/salt into a bowl.

Add dry ingredients and milk alternately to butter mixture.

Spoon batter carefully over the bananas.

Bake until puffy and brown about an hour (this can vary, check at 50 minutes).

Transfer to rack and cool.

Invert onto cake plate or serving platter.

Notes: Nice and easy, and probably best the same day it was made.
Course: Dessert
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2009-02-11 12:26:36