Oops. Super Bowl Sunday really threw off the beginning of my week.
Next week though...I could almost promise that there will be one. And you can bet that it will have a certain lovey dovey theme to it. I may not adore Valentine's Day but, I do adore themed food.
But that's next week.
So let's talk about this cake.
I spent hours trying to figure out what I would make with the disgusting looking bananas that were rotting away in my fruit bowl. I was feeling a little more adventurous than just whipping up some banana bread. But not adventurous to the point that I might have to venture outdoors in the horribly frigid weather to grab ingredients.
I was leaning toward Banana Cream Pie. Because come on. How good is Banana Cream Pie?
But Banana Cream Pie meant going outside. And like I said...I wasn't feeling that adventurous. So I decided to go with this Upside-Down cake. I've seen plenty of upside-down cakes but never one with bananas. And I like going for the unknown when baking.
I knew within the first five minutes that this was going to be gold. I may have started drooling while I was melting the butter and brown sugar that quickly turned into caramely goodness. And then pouring it over those super sweet and super ripe bananas. The delicious cake on top was just a bonus.
But let me tell you a secret. You'll want to know this when it comes out of the oven.
The outside "crust" is the best thing in the entire world. So I highly suggest taking it out of the oven, cutting all the way around the cake, and saving the "crust" for yourself. The caramel pushes up the sides when baking and forms this crunchy, caramely, heavenly, super delicious thing that should be kept entirely to yourself.
Unless you're one of those sharing types.
Adapted from Gourmet Magazine via Foodess
Makes: 1 10-inch cake
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Total Time: 50 minutes
1/3 cup butter
3/4 cup packed brown sugar
2 tablespoons vanilla
3 large, ripe bananas, sliced
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup white sugar
2 large eggs
2 teaspoons vanilla
3/4 cup milk
- Preheat oven to 350°F. Melt 1/3 cup butter in a large skillet. Add brown sugar and 2 tablespoons vanilla; stir briefly and then allow to bubble and caramelize for about 5 minutes, until it becomes golden brown in color. Remove from heat.
- Arrange sliced bananas in a 10-inch baking pan and pour toffee over bananas.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
- In the bowl of a stand mixer (or using a hand mixer), beat 1/3 cup softened butter and white sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla.
- With the mixer on low speed, add one-third of the flour mixture, and then one half of the milk. Repeat, ending with the flour mixture, mixing until just combined.
- Pour over toffee and bananas and bake for 30-35 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
- Allow to cool in pan 5 minutes before inverting onto a plate.