Makes a 9-inch cake, 8 servings
Ingredients
1/4 cup (57g) salted butter
1/3 cup (65g) brown sugar, firmly packed
2 teaspoons bourbon whiskey
2 large bananas, sliced 1/4-inch thick
1/2 cup (115g) salted butter, softened
1/2 cup (100g) brown sugar, firmly packed
1/2 cup (100g) granulated sugar
2 large eggs
6 tablespoons (75g) sour cream
1 1/2 teaspoons vanilla extract
1 1/2 cups (185g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Dash of nutmeg
Instructions
- Preheat the oven to 350ยฐ F. Spray a 9-inch cake pan with nonstick cooking spray.
- To make the topping, melt 1/4 cup of butter in a small sauce pan over medium-high heat. Stir in 1/3 cup of brown sugar until dissolved. Allow the mixture to bubble for 1 minute, stirring constantly, then remove the pan from the heat. Stir in the bourbon.
- Pour the caramel mixture into the prepared cake pan. Arrange the banana slices in a single layer in the caramel, nesting them as close together as possible. Set the pan aside while you prepare the cake batter.
- Place the remaining butter, remaining brown sugar, and granulated sugar in a large mixing bowl. Beat with a hand mixer on medium-high speed for 1 to 2 minutes, until smooth and creamy. Add the eggs, sour cream, and vanilla, and continue beating for about 1 minute more, until the mixture is light and fluffy.
- Add the flour, baking powder, cinnamon, salt, and nutmeg to the bowl. Beat on medium-low speed, scraping down the sides of the bowl as needed, until combined into a smooth, thick batter.
- Scrape the cake batter into the pan over the bananas. Gently smooth it into an even layer. Place the pan on a baking sheet and transfer it to the middle rack of the preheated oven.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven. Allow to rest for 15 to 20 minutes.
- To invert the cake, run the tip of a paring knife between the edge of the cake and the pan. Place a large serving plate on top of the cake, and in one swift motion, turn the pan and plate upside down. Gently lift up on the pan to release the cake. Allow to cool fully for 1 to 2 hours before slicing and serving.
