You Know What Rhymes With Bananas? Caramel!
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This cake is so ridiculously easy to make, you’ll be laughing your way through it. And as an end result you’ll get a dessert that is totally out of this world!
My family destroyed the whole cake in record time and begged me to make another one the next day. Too bad I was out of bananas… but I did buy a pretty big bunch of them again yesterday! Add a dollop of whipped cream on top (if you have time before the cake vanishes) or just enjoy as is. Although it’s really good served warm, I love mine refrigerator-cold!
Ingredient
UPSIDE DOWN TOPPING
1/2 cup Trader Joe’s salted caramel
2 bananas, sliced into 1/4 inch discs
CAKE
1 cup Gold Medal all purpose flour
1/2 cup Domino brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Borden buttermilk
1/4 cup Daisy sour cream
1 banana, mashed
1 large Eggland’s egg
1 tablespoon vanilla
Instructions:
Preheat the oven to 350 degrees F.
Butter and flour a 9-inch cake pan. You can also use a springform pan.
Spread caramel on the bottom of cake pan. Arrange the banana slices on top in a circular pattern.
Make the cake. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the buttermilk, sour cream, mashed banana, egg, and vanilla, blending just until well combined.
Pour the batter evenly over the top and bake for 40 minutes.
Remove from the oven and cool the cake in the pan for 10 minutes. Turn the cake out onto a platter and serve warm.
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Quick tip: You could try making these in small ramekins for individual portions.