Updated 02/27/2012 02:36 PM
Recipe: Banana Up Side Down Cake
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4 Tbs room temperature butter (plus 3 more Tbs for cake pan)
3/4 cup light brown sugar (plus 1/2 cup more for cake pan)
1 large egg
1/3 cup mashed banana
1 tsp vanilla
2 cups all-purpose flour
3 tsp baking powder (See hints below)
1 tsp kosher salt (or 1/2 tsp table salt)
1 cup buttermilk (see hints below)
1/2 cup chocolate chips (optional)
2-3 medium large bananas, cut into 3/4 inch thick slices
Preheat the oven to 350 degrees and use an electric mixer to cream 4 Tbs room temperature butter with 3/4 cup light brown sugar.
Then add 1 large egg, 1/3 cup mashed banana and 1 tsp vanilla and incorporate those and turn the mixer off.
Next, use a mixing bowl to combine 2 cups all-purpose flour with 2 Tbs baking powder and 1 tsp salt......and then turn the mixer back on and alternately add that to the mixer with 1 cup buttermilk.
If you're using the chocolate chips, add about 1/2 cup right now and turn the machine off.
Next, spread 3 Tbs room temperature butter into a 9-inch nonstick cake pan and top that with 1/2 cup light brown sugar.....and then place a layer of 3/4-inch thick slices of banana over that.
Top that with the cake batter and place the pan onto the center rack of the oven...on top of a baking tray.
That will take 40-45 minutes to bake....use a toothpick to check it for doneness.
Let it cool down for 20-30 minutes then run a knife around the outside edge......place it back on a low burner for 10-15 seconds.........invert a large plate over the top........flip it over to release the cake and it is good to go.
- Use regular milk if you don't have the buttermilk.
- Even though I call for 2 tablespoons in the video, I feel that 3 teaspoons actually works better for this recipe.