Sometimes I get really tired of making the same ol' things with the same ingredients over and over again. This is especially true with over ripe bananas. Normally I make banana bread but I really didn't want that. Instead, I hit the web and looked for something else. I came across an upside down banana cake that looked feasible.
I started by making the caramelized topping which mainly consisted of brown sugar and butter. I only had dark brown sugar. Using the light one would have worked better.
I pressed the paste of sweet butter into each container.
Recipe courtesy of epicurious.com
Banana Upside-Down Cake
1 cup firmly packed light brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large ripe bananas, sliced
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/4 cups sugar
1/3 cup vegetable shortening
Position rack in lowest third of oven and preheat to 350°F. Using electric mixer, cream brown sugar and butter in medium bowl until well mixed. Spread brown sugar mixture over bottom of 9-inch square baking dish with 2-inch high sides. Arrange banana slices atop brown sugar mixture, covering completely. Set cake pan aside.
Combine flour, baking soda, baking powder and salt in small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternatively with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack and cool slightly. Turn cake out onto plate. Serve warm or at room temperature.
by Theresa Hansen: Vista, California