Banana Upside Down Cake

Recipe Ingredients

3		To medium-sized bananas (small)
2 cups	396g / 13oz	Sugar
4 tablespoons	60ml	Butter - (1/2 stick)
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Coarse salt
1/2 cup	99g / 3.5oz	Clarified butter
2		Eggs
1/2 cup	118ml	Buttermilk
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 325 degrees. Halve bananas lengthwise, then crosswise.

In a saucepan, combine 1 cup sugar with about 2 tablespoons water (so the mixture looks like damp sand). Melt over high heat, swirling the pan occasionally, until the sugar caramelizes. When the caramel is dark amber, add the butter and stir to combine. Pour mixture immediately into an 8-inch cake pan. Arrange the bananas in the caramel, cut-side down.

Sift the flour, baking powder and salt; set aside. In a mixer, using the whisk attachment, combine the remaining sugar and the clarified butter. With the mixer on low, add the eggs, one at a time. Add the buttermilk and vanilla. Add the flour mixture to the batter a third at a time. Pour the batter over the bananas and bake until the cake springs back and begins to pull away from the sides, about 50 minutes. Allow the cake to cool for 5 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-22-2004"

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