BANANA UPSIDE DOWN CAKE

By á-56845

Ingredients

• Recipe By : Chicago Tribune
• Serving Size : 8 Preparation Time :0:00
• Categories : Cakes Desserts
• Amount Measure Ingredient -- Preparation Method
• 3 ripe banana
• 2 cups sugar
• 2 tablespoons water
• 1/2 stick unsalted butter, at room temperature
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup melted butter
• 2 eggs, room temperature
• 1/2 cup buttermilk
• 2 teaspoons vanilla

Preparation

Step 1

Heat oven to 325 degrees. Cut the bananas in half lengthwise. Cut each piece in half crosswise. Set aside.
Combine 1 cup of the sugar with about 2 tablespoons water (enough that the mixture looks like damp sand) in saucepan. Melt the sugar over high heat, swirling the pan occasionally, until it turns dark amber, about 8 minutes (watch closely; once it gets going it gets fast) Stir in 1/2 stick of the butter until fully incorporated. Pour the mixture into an 8-inch cake pan; let cool until caramel sets, 3-5 minutes.
Arrange the bananas cut side down, in a single layer on top of the caramel. Sift the flour, baking powder, and salt together unto a bowl. Set aside.
Combine the remaining 1 cup of sugar with the 1/2 cup of melted butter in a large bowl with electric mixture on low. Add the eggs, one at a time, beating after each addition. Beat in the buttermilk and vanilla. Add the flour mixture in three batches, beating well after each addition. Pour the batter over the bananas.
Bake until the cake begins to pull away from the sides of the pan and springs back when touched with a finger, about 1 hour. Cool in the pan 5 minutes; invert cake onto a platter. Serve warm or room temperature.

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Serving Ideas : Serve with vanilla or caramel ice cream.