CARAMEL BANANA UPSIDE-DOWN CAKE
This banana cake is full of flavor and topped with a layer of caramelized brown sugar + banana that is to die for!
- 2 bananas, peeled
- 1/2 cup (100 g / 3.5 oz) light or dark brown sugar
- 1/4 cup (1/2 stick or 50 g) butter
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 1/2 cups (200 g / 7 oz) all-purpose flour
- 1 teaspoon of vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick or 115 g) butter, softened
- 1 cup (200 grams / 7 oz) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup plus 2 tablespoons sour cream
First, preheat the oven to 350F / 180C. Butter a 9 × 5 inch loaf pan.
Then, prepare the banana filling: melt the butter in a small, deep saucepan over medium heat. Once it begins to bubble, add the sugar and simmer for 3 minutes until it is thick and smooth. Pour into the prepared pan.
Cut the bananas in half lengthwise and, depending on the size of the bananas and the pan, cut each half into 2 or 3 pieces crosswise. Place the bananas on the caramel, cut side down.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Put aside.
In a stand mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape the sides and bottom of the bowl. On medium speed, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. On low speed, stir in flour mixture in 3 additions, alternating with sour cream in 2 additions, starting and ending with flour. Do not over mix.
Carefully pour the batter into the mold over the bananas and smooth the top. Bake 40 to 50 minutes or until cake is golden and a skewer inserted in the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then flip it onto a plate and let cool completely.
Serve hot or at room temperature. Store the cake in the refrigerator for up to 3 days. Happy Cooking Time.