Upside-Down Banana Cake

INGREDIENTS:

(9-inch round cake)

For the Banana Topping:

3 tbsp (45g) unsalted butter

½ cup (100g) brown sugar

3-4 ripe bananas, sliced ½-inch thick

½ tsp cinnamon

For the Cake Batter:

1½ cups (190g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ cup (115g) unsalted butter, softened

¾ cup (150g) granulated sugar

2 large eggs

1 tsp vanilla extract

3 very ripe bananas, mashed (~1 cup)

½ cup (120ml) buttermilk (or milk + ½ tbsp vinegar)

(Optional: ½ cup chopped walnuts or pecans in the batter)

DIRECTIONS:

1. Caramelize the Banana Topping

Preheat oven to 350°F (175°C).

Melt 3 tbsp butter in a 9-inch round pan (oven-safe skillet works too).

Sprinkle brown sugar and cinnamon evenly over butter.

Arrange banana slices in a single layer. Set aside.

2. Make the Cake Batter

Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.

In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Mix in mashed bananas, then alternate adding dry ingredients and buttermilk.

3. Bake & Flip!

Pour batter over bananas in the pan. Bake 40-45 minutes until a toothpick comes out clean.

Cool 10 minutes, then invert onto a plate. Wait 1 minute before lifting the pan.

4. Serve Warm!

Top with whipped cream, vanilla ice cream, or extra caramel drizzle.