1/4 tsp salt
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a round 8-inch cake pan.
Prepare the Topping: In the greased pan, spread the brown sugar and butter evenly. Arrange the banana slices on top.
Make the Batter: In a mixing bowl, whisk the egg, mashed banana, sugar, oil, milk, and vanilla until smooth.
Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt.
Mix Wet & Dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Pour and Bake: Pour the batter over the banana topping in the pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Invert: Let the cake cool for 10 minutes before carefully inverting onto a serving plate.
Serving and Storage Tips:
Serving: Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm before serving for best texture.
Variations:
Caramel Twist: Add a drizzle of caramel sauce over the banana slices before adding the batter.
Nutty Flavor: Sprinkle chopped walnuts or pecans over the topping for added crunch.
Spiced Version: Add 1/2 tsp cinnamon or nutmeg to the batter for a warm, spicy flavor.
Gluten-Free: Substitute the flour with a 1:1 gluten-free baking mix.
FAQs:
Q: Can I use frozen bananas?
A: Yes, just make sure they are fully thawed and drained of excess moisture before using.
Q: What if I don’t have brown sugar?
A: You can use white sugar mixed with a bit of molasses, or just use white sugar, though the flavor will be slightly different.
Q: Can I double the recipe?
A: Absolutely! Use a 9×13-inch pan and adjust the baking time to around 45–50 minutes.
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