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Banana Upside-Down Cake

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Indulge in a delicious twist on the classic dessert with this Banana Upside-Down Cake. Featuring a rich caramelized banana topping and a moist, flavorful cake, it's a perfect treat for any occasion. Made with ripe bananas, brown sugar, and butter, this cake offers a melt-in-your-mouth experience. Whether you're a novice or an experienced baker, this simple yet scrumptious recipe will surely impress!

Ingredients

For the Topping:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) packed brown sugar
  • 3-4 medium bananas, sliced into 1/2-inch thick rounds

For the Cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/3 cup (80ml) sour cream

Instructions

  1. Prepare the Topping:
    In a medium bowl, mix the melted butter and brown sugar until smooth. Pour into the bottom of a 9-inch round cake pan, spreading evenly. Arrange the banana slices on top, covering the entire surface.

  2. Prepare the Cake Batter:
    In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer.
    Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until combined.

  3. Combine Ingredients:
    Alternate adding the dry ingredients and sour cream to the butter-sugar-egg mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.

  4. Assemble and Bake:
    Preheat your oven to 350°F (175°C). Pour the cake batter over the arranged bananas, spreading evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  5. Cool and Invert:
    Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Place a serving plate over the pan and carefully invert the cake. Allow it to cool for 15-20 minutes before serving.

Notes

  • For an added crunch, sprinkle chopped nuts (walnuts or pecans) over the bananas before adding the batter.
  • For a spiced version, try adding ground nutmeg or allspice to the dry ingredients.
  • To make it dairy-free, substitute the butter and sour cream with dairy-free alternatives.

Find it online: https://recipesbyjanet.com/banana-upside-down-cake/