Ingredients
Banana Topping:- ¼ cup (1/2 stick or 50 g) butter
- ½ cup (100 g/3.5 oz) light or dark brown sugar
- 2 bananas, peeled
Cake:
- 1½ cups (200 g/7 oz) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick or 115 g) butter, softened
- 1 cup (200 grams/7 oz) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons sour cream
Instructions
- Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
- Make the banana topping: Melt butter in a small deep heavy saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
- Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl.
- Get Full Instructions https://prettysimplesweet.com/caramel-banana-upside-down-cake/