Upside down Banana Cake
Baking has not been top of mind these days but I felt compelled to do something with those black bananas staring me in the face. I went through my old recipes on Gotham Gal and found this one. It is so good. The cake is super moist. A real winner.
2 sticks unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
3 bananas ( I actually ended up using 4 – tossing what was left into the batter)
1 1/2 cups sugar
2 large eggs
2 cups flour
1 tbsp. baking powder ( sounds like a ridiculous amount but it is correct )
1/2 tsp. kosher salt
1 cup milk ( I used 2% but you can use any kind )
You need a round cake pan, and I’d suggest non-stick. I used a 9″ one.
Put the cake pan on the stove, at a low heat and put in 1 tbsp. of the butter and the brown sugar. Let this melt and take a spatula and mix together until melted and then spread it evenly over the bottom. Take off the heat. Use hot mitts because the pan gets really hot on the stove. I got carried away here and put in too much sugar and butter which is why the bananas sunk into the cake. Note.
Cut 1/2 bananas into 1/4″ slices. Place them on the bottom of the cake pan over the brown sugar concoction. I layered a few of them but got the entire 1 1/2 bananas in there. Save the other 1/2.
Beat the remaining butter in a mixer with 1 1/2 cups sugar.
Add vanilla and eggs and beat until smooth. Add in the other 1/2 of the banana (mush it first)
Sift together the flour with the baking powder and salt (or just use a fork to mix it up). Add this mixture to the bowl alternatively with the milk. It went back and forth about 3 times. It is a bit dense when finished.
Spoon this into the cake pan. Bake at 350 for about an hour. It gets puffy. Make sure you insert a toothpick or a long wooden stick in the cake and make sure it comes out smooth before taking it out of the oven. It might have had to bake a little longer than an hour but I forgot to check. It seemed longer.
Let it cool for about 20 minutes and flip.