Banana Upside Down Cake

Ingredients

For the topping:

• 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (100g) brown sugar, packed
• 2-3 ripe bananas, sliced

For the cake batter:

• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) buttermilk (or milk with 1/2 tsp vinegar)
• 1 ripe banana, mashed

Instructions

1. Prepare the oven and pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square pan.
2. Make the topping:
   Pour the melted butter into the pan and spread evenly. Sprinkle the brown sugar over the butter. Arrange the sliced bananas in a single layer over the sugar.
3. Make the cake batter:
   In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and mashed banana.
5. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined — do not overmix.
6. Assemble and bake:
   Carefully pour the batter over the banana topping and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Invert and serve:
   Let the cake cool in the pan for 5–10 minutes, then run a knife around the edges. Place a serving plate over the pan and invert the cake onto the plate. Let it sit for a minute before lifting off the pan.
8. Serve warm or at room temperature — plain or with whipped cream or ice cream!

If you’d like, I can help you adjust it for cupcakes, a loaf pan, or add spices like cinnamon — just ask!