Upside-Down Banana Cake

Here’s a delightful recipe for an Eggless Upside-Down Banana Cake, perfect for showcasing the caramelized sweetness of bananas in a soft, fluffy cake.

Ingredients:

For the Banana Layer:

• 4 ripe bananas, sliced lengthwise
• 1/4 cup unsalted butter
• 1/2 cup brown sugar

For the Cake:

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup plain yogurt (acts as an egg substitute)
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

1. Prepare the Banana Layer:
   • Preheat your oven to 350°F (175°C).
   • In a 9-inch round cake pan, melt 1/4 cup butter over low heat. Add the brown sugar and stir until the sugar is dissolved and the mixture is bubbling.
   • Remove from heat and arrange the banana slices over the butter and sugar mixture in a single layer. Set aside.
2. Mix Dry Ingredients:
   • In a bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Yogurt and Vanilla:
   • Mix in the yogurt and vanilla extract until well combined.
5. Combine Dry and Wet Ingredients:
   • Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir until just combined; do not overmix.
6. Assemble the Cake:
   • Gently pour the cake batter over the banana layer in the cake pan, spreading evenly.
7. Bake:
   • Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Flip:
   • Let the cake cool in the pan for about 10 minutes, then run a knife around the edges to loosen. Carefully invert the cake onto a serving plate.
9. Serve:
   • Serve warm or at room temperature, ideally with a dollop of whipped cream or vanilla ice cream.

Tips:

• Choose bananas that are ripe but still firm enough to hold their shape when cooked.
• If you prefer a more intense banana flavor, you can add a teaspoon of banana extract to the batter.
• This cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to 2 days.

Enjoy your Eggless Upside-Down Banana Cake, a beautiful and tasty treat that’s sure to impress!