Printable version: thecookingfoodie.com/recipe/UpsideDown-Banana-Cake-Recipe

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Carrot Cake: bit.ly/CarrotCakeRecipe1
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Ingredients:
For the topping:
1/2 cup (100g) light Brown sugar
1/4 cup (60g) Butter, melted
1 teaspoon Vanilla extract
2 bananas, sliced
For the cake:
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
3/4 cup (150g) white Sugar/brown sugar
2 medium-large ripe Bananas
2 Eggs
1/3 cup (80ml) Oil
1/2 cup (120ml) Buttermilk or milk
1 teaspoon Vanilla extract

Directions:
1. Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
2. In a small bowl stir melted butter, brown sugar and vanilla. Transfer to the prepared pan. Arrange banana rounds on top of brown sugar mixture.
3. Make the cake: in a bowl, stir flour, baking powder, baking soda, cinnamon and salt, set aside. Stir until incorporated. In a separate large bowl mash bananas, add eggs, milk, oil, vanilla extract and sugar. Whisk until combined. add flour mixture and stir until combined.
4. Pour the batter over the banana and caramel layer, bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the oven, allow to cool 5 minutes, turn out onto serving platter. Let cool slightly before serving.

Notes:
• It is important to release the cake from the pan while the cake still hot.

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