Banana Upside-Down Cake

By SprinkleBakes

This recipe is a good way to use up slightly over-ripe bananas. It makes a small 8x8 cake.

Ingredients

• 2 slightly over-ripe bananas
• 2/3 cup dark brown sugar
• 6 tbsp. butter room temperature
• 1 1/2 cups self rising flour
• 2/3 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla

Details

Servings 9
Adapted from sprinklebakes.com

Preparation

Step 1

Preheat oven to 325°F.


Combine room temperature butter and brown sugar. Spread in the bottom of an 8x8 glass dish. Cut bananas in half, then slice lengthwise in 1/4-inch slices. Arrange slices in sugar mixture.

Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed.

Pour batter over bananas in pan. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.