Upside-Down Banana Cake

 

Upside-Down Banana Cake

Ingredients:

Granulated sugar – 60 g (about 6 tablespoons)

Unsalted butter – 50 g (¼ cup), melted

Ripe bananas – 2, thinly sliced

Large egg – 1

Whole milk – 130 ml (½ cup)

Fine salt – 2 g (½ teaspoon)

Pure vanilla extract – 1 teaspoon

Cake flour (or all-purpose flour) – 150 g (1¼ cups)

Baking powder – 5 g (about ⅔ tablespoon)

Neutral vegetable oil – 50 ml (¼ cup)

Instructions:

Prepare the pan: In a 9-inch round cake pan, melt the butter. Neatly arrange the banana slices over the bottom, then sprinkle sugar evenly on top.

Mix the wet ingredients: In a medium bowl, whisk together the egg, milk, salt, and vanilla extract until well combined.

Combine the dry ingredients: In a separate bowl, sift or whisk together the flour and baking powder.

Bring the batter together: Gradually fold the dry mixture into the wet mixture, stirring gently until just blended. Do not overmix.

Assemble: Pour the batter evenly over the banana layer in the prepared pan.

Bake: Place the pan in a preheated oven at 350°F (175°C). Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Invert and serve: Allow the cake to rest in the pan for about 10 minutes. Carefully flip it onto a serving plate. Enjoy warm.