Banana Upside Down Cake #cake #banana #dessert #pie #pumpkin

Banana Upside Down Cake is a unimaginably wet and delightful pastry, yet it makes an incredible breakfast or tidbit, as well. You can't turn out badly on the off chance that you serve this cake with toasted walnuts and caramel sauce!

This scrumptious Banana Upside Down Cake has rich flavor on account of crushed bananas in the hitter and a layer of banana cuts in caramel sauce on top. This cake could be breakfast! It's rich and thick cake, however clammy in the meantime. It's something among bread and a cake, not quite the same as this equaly heavenly Custard Cake.

This formula begins with creaming spread and sugar, as the vast majority of the cake formula. It ought to give light and breezy surface, yet I consolidated universally handy flour and entire wheat flour to make more extravagant flavor and denser surface. It goes truly well with caramel and banana.

So at last, this Banana Upside Down Cake ended up extraordinary yet look like to heavenly banana bread. To give soggy surface I utilized plain Greek yogurt, yet you could utilize sharp cream also.

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Ingredients :

• 2/3 cup packed brown sugar
• 4.5 tablespoons unsalted butter, cut into pieces
• About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:

• 1/3 cup unsalted butter-softened
• ¾ cup granulated sugar
• 1 ½ teaspoon vanilla extract
• 1/3 cup plain Greek yogurt or sour cream
• 2 large eggs
• 2 overripe bananas-mashed (about 1 cup)
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• dash of salt
• ½ teaspoon ground cinnamon

For Caramel Glaze:

• 1/4 cup brown sugar
• 1/4 cup heavy cream
• 4 Tablespoons unsalted butter
• ¼ teaspoon salt

Instructions :

1. Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
2. Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan 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.
3. To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
4. In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
5. 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 in the center comes out completely clean.
6. 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 a plate upside-down on top of the pan, then invert cake.

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