Banana Upside-Down Cake Recipe

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

Ingredients

2	slightly over-ripe bananas
⅔	cup dark brown sugar
6	tbsp. butter room temperature
1½	cups self rising flour
⅔	cup sugar
¼	cup canola oil
2	eggs
½	cup low-fat buttermilk
1	teaspoon vanilla

Directions

Preheat oven to 325°F.

Combine room temperature butter and brown sugar. Spread in the bottom of an 8×8 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.