# Ingredient List:
→ Topping
01 - ½ cup (1 stick) unsalted butter
02 - 1 cup packed light brown sugar
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 packed light brown sugar
06 - ¼ cup granulated sugar
07 - ¼ cup canola or vegetable oil, or liquid-state coconut oil
08 - ¼ cup sour cream (light 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
# Step-by-Step Instructions:
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 to 45 seconds. Pour caramel evenly into the prepared pan.
03 - Place sliced bananas in a single, even layer over the caramel, leaving about ½ inch between slices; set aside.
04 - In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until smooth.
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, avoiding overmixing.
07 - Pour batter carefully over the banana slices in the pan; smooth the top with a spatula as needed.
08 - Bake for 42 to 45 minutes until the center is set and a toothpick inserted comes out clean or with few moist crumbs.
09 - Cool in the pan on a wire rack for at least 3 hours or overnight. To invert, lift cake with foil overhang, place a cutting board on top, and flip onto a serving platter.
10 - Cut into portions and serve as desired.
