This rich delicious upside down cake has rich flavour thanks to ripe mashed bananas in the the batter and a layer of banana slices in caramel sauce on top. This cake is so soft and moist could serve for breakfast! Rich and dense cake, but very moist at the same time. It’s between bread and cake.
2/3 cup packed brown sugar
4.5 tbsp unsalted butter, cut into pieces
About 3 banans s sliced into 1/4-1/3 inch rounds
For the cake batter
1/3 cup unsalted butter softened
3/4 cup graduated sugar
1 1/2 teaspoon vanilla extract
1/3 cup plain Greek yogurt or sour cream
2 overripe banan -mashed
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
dash of sea salt
Preheat the oven to 350f. Grease 8x8x 2 inch square cake pan or 9×2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8x8x 1 1/2 inch square pan, it has only 6 cup volume.
Spread 2/3 cup brown sugar on the bottom of the pan and scattered in the bottom and scattered pieces of butter 4.5 tbsp place in the oven for 5-7 minutes until butter has melted. Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set aside.
To make the batter in a bowl stir together dry ingredients flour, whole wheat flour, baking powder and salt set aside.
In a large bowl cream 1/3 cup butter and 3/4 cup sugar, add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banans, and mix to combine.
Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 f, then reduce the heat to 325 f and bake for additional 25-35 minutes until the toothpick inserted into the center comes out clean.
Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place on a plate upside down on top of the pan, then invert cake.