Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 0.5 cup (100g) packed light brown sugar
  • 3 large firm ripe bananas
  • 0.25 tsp ground cinnamon
  • 1 pinch sea salt
  • 1.5 cups (190g) all purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (113g) unsalted butter
  • 0.75 cup (150g) granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 0.5 cup (120g) sour cream
  • 0.25 cup (60ml) whole milk

Instructions:

  1. Prep the base. Melt the 4 tbsp butter in your 9 inch skillet or a small pan. Note: If using a cake pan, pour the melted butter in and swirl to coat the bottom.
  2. Create the caramel. Stir the 0.5 cup light brown sugar and cinnamon into the melted butter. until it looks like wet sand.
  3. Arrange the fruit. Lay the 3 sliced bananas cut side down into the sugar mixture. Note: Pack them tightly as they will shrink slightly while baking.
  4. Cream the fats. In a large bowl, beat the 0.5 cup softened butter and 0.75 cup granulated sugar. until light and fluffy.
  5. Emulsify the liquids. Add the egg, vanilla, and sour cream to the butter mixture. until the batter is silky and smooth.
  6. Whisk the dry. In a separate bowl, combine the flour, baking powder, and salt. Note: This ensures the leavening is evenly distributed.
  7. Combine the batter. Alternate adding the dry ingredients and the 0.25 cup milk to the wet ingredients. until just combined.
  8. Layer the cake. Carefully dollop the batter over the bananas and smooth the top with a spatula. until the fruit is completely covered.
  9. Bake the masterpiece. Place in a 350°F oven for 45 minutes. until a toothpick comes out clean and the edges pull away.
  10. The grand reveal. Let the cake rest for exactly 5 minutes, then run a knife around the edge and flip onto a plate. until the pan releases with a gentle thud.