Banana Upside down Cake

Banana upside down cake is similar to pineapple upside down cake, in that it uses sliced bananas instead of pineapples.  The sliced bananas are placed at the bottom of the pan together with the sugar syrup and topped with the batter.  As it bakes, the syrup will caramelized and absorbed by the batter, giving it the sugary, caramely taste.  I also added mashed bananas into the batter to make the banana flavor more distinct but you also omit it if you prefer a milder flavor.

Ingredients:
For the topping:
1/4 cup unsalted butter, cut into pieces
3/4 cup light brown sugar
Bananas, about 3 pieces, cut into 1/4 inch thickness

For the cake:
1 cup mashed over ripe bananas
1/2 cup vegetable oil, I used coconut oil
1 tsp vanilla
2 large eggs, room temperature
1/2 cup milk
1 cup warm water
2 cups light brown sugar
1 and 3/4 cups cake flour
1 and 1/2 tsp baking soda
1 and 1/2 tsp baking powder
1/2 tsp salt

Procedure:
Preheat oven at 350 degrees Fahrenheit.  Butter 10-inch baking pan.

Make the topping by putting the butter and sugar in a heavy saucepan under low fire.  Let it cook until sugar has completely dissolved.  Whirl the pan occasionally to distribute the sugar.  Once the sugar is completely melted and bubbles start to appear, remove from heat and transfer on your prepared baking pan.  Arrange the sliced bananas so that the bottom of the pan is completely covered.

In a bowl, combine the sugar, cake flour, baking soda, baking powder, and salt.  Mix well making sure all ingredients are well combined.  Set aside.

In another bowl, combine all 3 eggs together, lightly whisk.  Add in the mashed bananas, vegetable oil, vanilla, milk and warm water.  Mix in the dry ingredients mixture and stir just until combined.  Pour mixture into your prepared pan with the topping.


Bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean or with just a few crumbs in it.  Remove from oven and let it cool completely on a wire rack.  Transfer on a serving plate inverted.