# Components:
→ Topping
01 - ½ cup (1 stick) unsalted butter
02 - 1 cup light brown sugar, packed
03 - 2 to 3 medium to large ripe bananas, sliced into rounds ½ to ¾ inch thick
→ Cake
04 - 1 large egg
05 - ½ cup light brown sugar, packed
06 - ¼ cup granulated sugar
07 - ¼ cup canola oil (or vegetable oil or liquid-state coconut oil)
08 - ¼ cup sour cream (or lite sour cream or Greek yogurt)
09 - 2 teaspoons vanilla extract
10 - 1 cup mashed ripe bananas (approximately 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
# Directions:
01 - Preheat the 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 prepared pan.
03 - Layer sliced bananas evenly on top of caramel in a single layer, leaving approximately ½ inch between the slices. Set aside.
04 - In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well blended.
05 - Stir the mashed bananas into the wet mixture until evenly distributed.
06 - Add flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined; avoid overmixing.
07 - Carefully pour the batter over the banana slices in the pan, smoothing the top with a spatula as needed.
08 - Bake for 42 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
09 - Allow the cake to cool in the pan on a wire rack for at least 3 hours or overnight. To invert, lift the cake using foil overhang, place a cutting board on top, and flip.
10 - Cut into 9 portions and serve as desired.
