# Components:
→ Topping
01 - ½ cup (1 stick) unsalted butter
02 - 1 cup light brown sugar, packed
03 - 2 to 3 medium to large ripe bananas, sliced into ½ to ¾-inch thick rounds
→ Cake
04 - 1 large egg
05 - ½ cup light brown sugar, packed
06 - ¼ cup granulated sugar
07 - ¼ cup canola or vegetable oil (or liquid-state coconut oil)
08 - ¼ cup sour cream (lite or Greek yogurt may be substituted)
09 - 2 teaspoons vanilla extract
10 - 1 cup mashed ripe bananas (about 2 to 3 medium to large bananas)
11 - 1 cup all-purpose flour
12 - ½ teaspoon baking powder
13 - ½ teaspoon baking soda
14 - ¼ teaspoon salt
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with heavy-duty aluminum foil and spray with cooking spray. Set aside.
02 - In a large saucepan, melt butter and brown sugar over medium heat, stirring constantly until smooth. Bring to a gentle boil and cook for 30–45 seconds. Pour caramel evenly into prepared pan.
03 - Place sliced bananas in a single, even layer over the caramel sauce, spacing about ½ inch apart. Set aside.
04 - In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well combined.
05 - Stir mashed bananas into the wet mixture until evenly incorporated.
06 - Add flour, baking powder, baking soda, and salt. Stir gently until just combined; avoid overmixing.
07 - Pour batter carefully over banana slices in the pan, smoothing the top with a spatula if necessary.
08 - Bake for 42–45 minutes, until the cake is set in the center and a toothpick inserted comes out clean or with a few moist crumbs.
09 - Cool in pan on wire rack for at least 3 hours or overnight. To invert, lift cake using foil overhang, place a cutting board on top, and flip onto serving platter.
10 - Slice and serve, optionally with whipped cream or vanilla ice cream.
