Upside Down Banana Cake

I had 9 bananas left over this week!  And they had already started to get brown spots. After hunting on the internet for cakes, I found this recipe that is really good!  I loved it warm and gooey - on its own or with ice cream or plain cream.  I thank Averie from Averie Cooks for this wonderful recipe. It is ridiculously simple to make and will go down a treat!  I managed to use 6 of my over ripe bananas too - which is an added bonus!  Original recipe: https://www.averiecooks.com/upside-banana-bread-cake/

Ingredients:

For the caramel topping:

1/2 cup unsalted butter

1 cup brown sugar

4 bananas, sliced thickly - I sliced them 1 1/2 inches high since I was trying to use as many bananas as possible.

For the cake:

1 large egg

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup vegetable oil

1/4 cup sour cream or greek yogurt

2 teaspoons vanilla extract

1 cup mashed bananas

1 cup plain flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Method:

Preheat oven to 175 deg C.  Do not use the fan. Line a square tin 8 inch by 8 inch with a layer of aluminium foil. Make sure there is some overhang. Grease the foil with oil.

In a saucepan, add the butter and sugar and melt it over medium heat.  After all the butter has melted, let it boil for about a minute.  Turn off the flame and pour the caramel into the prepared pan. Now arrange the banana slices in the pan.

Take a large mixing bowl.  In it add the egg, sugars, oil, sour cream (yogurt), vanilla and whisk to combine.  Add the mashed bananas and combine.

Mix all the flour, baking powder, baking soda and salt and sieve it into the mixture.

Stir until all of the flour is combined well into the mixture. Do not over mix.

Pour this mixture carefully over your arranged banana slices. Smooth it down with a spatula.

Bake for 40 to 45 minutes - until a skewer comes out clean.  Be careful with the skewer - you do not want it going through a banana slice.

Rest the cake in the pan with the foil overnight.

The next day, using the foil, gently pull the cake out and invert on a platter.  You can have it cold, I preferred to warm it up just a little to melt the caramel.