# Components:
→ Topping
01 - 1/2 cup unsalted butter (1 stick)
02 - 1 cup packed light brown sugar
03 - 2 to 3 medium-large ripe bananas, sliced 1/2 to 3/4-inch thick
→ Cake
04 - 1 large egg
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1/4 cup canola or vegetable oil (or liquid-state coconut oil)
08 - 1/4 cup sour cream (or light sour cream or Greek yogurt)
09 - 2 teaspoons vanilla extract
10 - 1 cup mashed ripe bananas (about 2 to 3 medium-large bananas)
11 - 1 cup all-purpose flour
12 - 1/2 teaspoon baking powder
13 - 1/2 teaspoon baking soda
14 - 1/4 teaspoon salt
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with heavy-duty aluminum foil and spray with cooking spray. Set aside.
02 - Melt butter and brown sugar in a saucepan 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 - Place sliced bananas in a single layer over the caramel, leaving about 1/2 inch between slices. Set aside.
04 - In a large bowl, whisk egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until thoroughly mixed.
05 - Fold mashed bananas into the wet mixture until combined.
06 - Add flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined; avoid overmixing.
07 - Pour batter carefully over banana slices in the pan, smoothing the top with a spatula. Bake for 42 to 45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow cake to cool in the pan on a wire rack for at least 3 hours or overnight. Use foil overhang to lift cake, place a cutting board on top, and invert onto a serving platter.
09 - Slice the cake and serve as desired.
