Banana Upside Down Cake
Sometimes I think I'm a total badass in the kitchen. Such is the case when I thought I created an original recipe when I made this Banana Upside Down Cake. Turns out it's a thing already. Nonetheless, it was really good - tested and approved by all my IF Table ladies who gobbled it up like they were starting a diet the next morning. And in this case, truth be told, I used a yellow box cake mix (which I've only done for 3 different cakes).
- yellow cake mix of your choosing (as well as ingredients required per the instructions)
- 2 bananas, sliced 1/4 to 1/2 inch thick - better if they're spotting and starting to turn brown
- 4 tablespoons butter
- 1/2 cup brown sugar (light or dark), packed
Preheat oven to 350 degrees Farenheit. Prepare pan for baking (spray with baking spray and dust with flour (or extra dry cake mix). Melt butter (be careful not to let butter overflow if using microwave). Pour over bottom of prepared pan and sprinkle sugar evenly over butter. Line bottom of pan with banana slices. Gently pour cake batter over bananas. Bake for 40-50 minutes, checking with the trusty toothpick for doneness.
Once done, invert pan over cake platter leaving it sit a minute to allow the caramel to soak in to the cake before removing. I struggled with the bananas staying put which is why I suggest preparing the pan, but I fixed that baby back up and put the misfit bananas all back in place. Nobody had any idea.
*I'll do this again from scratch, so come back for that!
