This upside-down banana cake is an incredibly moist dessert or breakfast.
Ingredients
- packed brown sugar: 0.66667 cup
- ½ tablespoons unsalted butter: 4 piece (cut into small pieces)
- medium bananas, sliced 1/4-inch thick: 3 piece
- ¾ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 0.5 tsp
- pinch salt: 1 piece
- white sugar: 0.75 cup
- unsalted butter: 0.33333 cup (softened)
- eggs: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- medium overripe bananas: 2 piece (mashed)
- sour cream: 0.33333 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan.
-
Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
-
Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven; stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
-
Stir together flour, baking powder, baking soda, cinnamon, and salt in a large bowl; set aside.
-
Beat together white sugar and butter with an electric mixer in a large bowl. Mix in eggs and vanilla until well combined. Add mashed bananas and sour cream; mix to combine. Add flour mixture on low speed and beat until batter is just combined. Pour batter over banana slices in the pan and smooth the top.
-
Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan for about 30 minutes before inverting and slicing.
