Inverted Banana-Caramel Cake

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/4 cup milk
• 1/2 cup caramel sauce

Directions:

1. Preheat the oven to 350°F (176°C) and grease a 9-inch round cake pan with cooking spray.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the sugar and butter until light and fluffy using an electric mixer.
4. Add the eggs, one at a time, and continue to mix until well combined.
5. Mix in the vanilla extract and mashed bananas until combined.
6. Slowly mix in the dry ingredients and milk until just combined and the batter is smooth.
7. Pour the caramel sauce evenly over the bottom of the prepared cake pan.
8. Pour the cake batter over the caramel sauce and smooth it out with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow the cake to cool in the pan for 10 minutes.
11. Run a knife around the edges of the pan to loosen the cake and then invert the cake onto a serving plate.
12. Serve the cake warm, topped with whipped cream and extra caramel sauce.

Verdict:

This Inverted Banana-Caramel Cake is a deliciously moist and rich cake that is perfect for any occasion. The combination of ripe bananas and sweet caramel sauce makes for a heavenly bite every time. It’s great for dessert or even as a sweet breakfast treat.

Serving suggestions:

Serve this cake warm with a dollop of whipped cream and extra caramel sauce on top. It’s perfect for dessert or even as a sweet breakfast treat. Pair it with a cup of coffee or tea for an extra treat.