Caramel Banana Upside-Down Cake

Recipe:

Ingredient Notes:

• Bananas. For this cake, it is best to use bananas that are not overripe and are fairly firm. Overripe bananas are more likely to turn to puree when the cake is baked. A banana with peel weighs about 200 g.
  Similar to bananas, you can make this cake with other fruits: pears, peaches, apples, apricots, and even canned pineapple.
• Butter. In this recipe, I use refined vegetable oil. If you prefer, you can replace it with melted butter. In this case, use 100 grams of 82% fat butter and reduce the amount of sour cream by 20 grams.
• Flour. All-purpose flour with a protein content of about 10% works well. Strong bread flour is not suitable for this recipe.
• Eggs. For this recipe, use medium eggs at room temperature. One egg weighs about 50-55 g. If you don’t have time to warm the eggs on the counter, place them in a bowl of hot tap water for 15 minutes.
• Sour cream. The fat content is not very important in this case. You can substitute it with yogurt or buttermilk. In the latter case, you will need a little more flour.
• Sugar. Use regular white sugar for the batter. I used brown sugar to caramelize the bananas to enhance the caramel flavor, but you can basically use regular white sugar.

Please note that you must use a non-springform pan to bake this pie, otherwise the caramel and banana juice will most likely end up on the bottom of the oven.

Let’s start cooking.

For the batter, combine the egg, sugar, vegetable oil and sour cream in a bowl. Whisk until smooth.

Add flour sifted with baking soda and baking powder and mix.

Halve the bananas lengthwise.

Place a circle of parchment paper in the bottom of a baking pan, slightly overlapping the sides. Place the pan over medium heat and place the butter on the parchment to melt. Sprinkle the brown sugar evenly over the melted butter.

Place the bananas in the pan, cut side down. Cook over medium heat for one minute, then remove from the stove.

Pour the batter over the bananas and spread evenly.

Bake in a preheated oven at 180°C (355°F) for about 30-35 minutes.

Remove the cake from the oven and flip it onto a plate. Remove the parchment.

Serve warm with a scoop of ice cream or allow to cool completely.

Enjoy!