BANANA UPSIDE DOWN CAKE
Super easy and super good! I often make this in two 6-inch cast iron skillets because they are smaller and lighter - much easier to handle when inverting the cakes. Adjust baking time accordingly.
Provided by Lori Loucas @jostlori
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven at 350 F.
- Melt the butter in a 10 inch cast iron skillet. Add the brown sugar and stir until combined and melted completely. Add the bananas and cook for 30 seconds, turn the bananas and cook for another 30 seconds. Remove from heat and spread the bananas evenly in the skillet.
- Combine all of the dry ingredients (flour thru brown sugar) in a large bowl.
- Place the egg whites in a separate, smaller bowl, and whisk until foamy. Add the sour cream, vanilla, and canola oil. Whisk until well mixed.
- Pour the wet ingredients into the larger bowl and stir to combine. It should be a thick batter. Pour it as evenly as possible over the bananas in the skillet, smoothing carefully with a spatula if necessary.
- Bake for 20-25 minutes. The middle of the cake should spring back when touched. You can also use a cake tester.
- Remove from the oven and set on a rack to cool for 5 minutes, then very carefully turn the skillet upside down on a plate to let the cake loose. Be very careful because both the skillet AND the caramel will be extremely hot. Be mindful of the size of the plate, it should be at least 12 inches in diameter to avoid any injury! Let cool before serving.
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