Banana Upside Down Cake

I don't make this cake as often as I should. 

I should be making it every day. It's super easy and incredibly tasty. 

Ok.... maybe I shouldn't be eating cake every day but... come on.... wouldn't we all like to? And, to be fair, it has bananas and bananas are healthy.... so, there's that. 

Most of the cakes I make are rather large ones - better for family gatherings and celebrations type of thing. This one makes a single layer so is great for a nice after dinner treat when there aren't a lot of people around. Of course, vanilla ice cream isn't a necessity but... well..... it doesn't hurt. 

Banana Upside Down Cake

Ingredients

Caramel Sauce

1/4 cup butter

1/2 cup brown sugar

2 bananas, sliced

Cake

1 3/4 cup flour

1/2 tsp baking soda

1 tsp baking powder

pinch salt

1 tsp cinnamon

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

1/2 cup sour cream

2 bananas, mashed

1 cup salted caramel chips (or butterscotch chips) - optional, but delicious

Directions

Preheat oven to 350.

Make caramel sauce - melt together the 1/4 cup butter and 1/2 cup brown sugar and pour into an 8 inch cake pan. 

Place the banana slices in a single layer covering the caramel sauce. Set aside.

Make the cake batter - In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon.) In a separate bowl, beat together the butter and brown sugar until smooth. Beat in the eggs, sour cream, and mashed bananas. 

Add the dry ingredients to the wet ingredients along with the salted caramel chips. 

Beat until just mixed. Pour over the bananas in the cake pan.

Bake at 350 until cake is golden brown and toothpick inserted in the middle comes out clean, about 35 - 40 minutes.

Remove from oven and let cool for about 5 minutes. Invert the cake onto a serving platter and remove the pan.

Serve warm or room temp. 

Throw on some vanilla ice cream with a little caramel drizzle and *voila* best dessert ever!

Easy enough for every day, fancy enough for company!

My favorite way to eat this is warmed up a little. You can serve it from the oven warm or reheat for a minute in the microwave. 

NOTE - don't let the cake cool for too long before inverting it on to a serving plate. The caramel can start to harden and the sauce and bananas can end up sticking in the pan. FYI - You can always scrape it out but then it won't look nearly as pretty. 

Be sure to stop by Carole's Chatter for some fun foody links!