Instructions

1. Preheat the oven to 350 F. Grease 8 x 8 x 2" square cake pan or 9 x 2" round cake pan, set aside. * Measure pan if unsure of depth, it must be at minimum 2 inches to avoid overflow.
2. Spread brown sugar evenly over entire bottom of pan, distribute butter pieces over brown sugar.
3. Place the pan in the oven until butter is melted, about 4-7 minutes. Remove pan from oven and using a spatula blend sugar and melted butter evenly all over bottom evenly.
4. Arrange the slices of Banana over the bottom completely cover the bottom of pan.
5. In medium bowl, whisk together dry ingredients for cake batter (flour, baking powder, baking soda, cinnamon and salt, set aside.
6. Using a stand up mixer, use paddle attachment.
7. Cream together butter and sugar until light, creamy, fully blended. On low add 1 egg at a time and vanilla, fully incorporate egg.
8. Add sour cream and mash bananas, mix until fully blended.
9. Continuing on low speed add whisked dry ingredients. Mix lightly until combine.
10. Pour the batter over prepared bananas, evenly smooth the top and bake.
11. Bake 55-60* minutes, until the toothpick inserted in the center comes out completely clean.
12. *If after 40 minutes it appears to be becoming too brown, turn oven down to 325* for remainder of baking time.
13. Remove from oven and allow to cool completely before removing from pan. Loosen edges with a knife, place a plate upside-down on top of the pan, then invert cake.
14. Caramel Sauce:
15. In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes.
16. After inverting cooled cake to plate, gently ladle caramel sauce over entire cake, reserve a bit for drizzling on cut slices.

• Course : Dessert
• Recipe Type : Cakes & Cupcakes
• Ingredient : Wheat Flour