Banana Upside-Down Cake

     A couple of months ago, it dawned on me that you can make upside-down cakes with something other than pineapple. After trying it with peaches, I knew I had to explore this concept further. Someday, maybe I'll actually get around to making one with pineapple, but today, I wanted to create a fusion of two really yummy things: cake and bananas foster. The result is not only super yummy but also one of the most beautiful desserts I've ever baked.

INGREDIENTS:
1/2 cup chopped pecans
1 stick of butter, divided
3/4 cup brown sugar
2 teaspoons imitation rum extract (for those of us under 21)
2 bananas
3/4 cup granulated sugar
3/4 cup milk
2 eggs
1 6oz container of plain Greek yogurt
1 teaspoon vanilla
2 cups flour
a pinch of cinnamon

DIRECTIONS:
1. Preheat the oven to 350 and grease and flour a 9inch round cake pan. If you want to be really careful, line the bottom with parchment paper. Or skip it and live on the edge with me.
2. Toast the pecans on a cookie sheet for 8 minutes.
3. In a small saucepan, melt 1/2 stick of butter with the brown sugar over medium-low heat. Once it's completely combined and just starting to bubble, turn off the heat and stir in the vanilla and rum extracts.

4. Spread this caramel in an even layer in the bottom of the cake pan. Next, slice the bananas and place the slices in circles around the pan. Sprinkle the toasted pecans over them.

 

5. In a large bowl, use an electric mixer to beat the granulated sugar with the other 1/2 stick of butter. Then add the eggs, milk, and yogurt. Last, add the cinnamon and flour in batches and mix until combined. Carefully pour/spread the cake batter over the layer of caramel and bananas and bake at 350 for about 45 minutes.

6. After baking, run a knife around the edge of the pan and invert it onto a serving platter. It should come out easily and beautifully, glistening with caramel.

And I can't forget it's cute little gluten-free cousin, made the exact same way but with brown rice flour:

Enjoy, and come back soon to see how and why I made 150 cupcakes in one afternoon!