Bananna Upside Down Cake

I cannot even remember where I got this recipe I have been making it for so long! It is a great way to use up bananas and after you invert it, the Carmel crust is delicious. Instead of the usual cake, try this, you won't be sorry!

1 cup (2 sticks unsalted butter) at room temperature

1/2 cup firmly packed brown sugar

2 t0 3 ripe firm bananas peeled and cut diagonally

1 1/2 cup sugar

2 large eggs at room temperature

2 cup flour

1 tbl baking powder

1/2 tsp salt
1 tsp Vanilla

1 cup milk, you can use any type

Preheat your oven to 350

You need a round cake pan, non stick is preferable

Place 1 cube of butter and the brown sugar into your cake pan, and melt on the stovetop, mixing constantly until it incorporates and becomes like liquid carmel

Arrange your banana slices in the carmel mixture overlapping

Beat remaining butter and 1 1/2 cup sugar in a bowl

Add vanilla and eggs and beat until smooth

Sift 2 cups flour and the baking powder/salt into a bowl

Add dry ingredients and milk alternately to butter mixture

Spoon carefully over the bananas

Bake until puffy and brown about an hour (this can vary, check at 50 minutes)

Transfer to rack and cool

Invert onto cake plate or serving platter

I serve with whipped cream

Do not tell Grandma about this!