# Components:
→ Topping
01 - ½ cup (1 stick) unsalted butter
02 - 1 cup packed light brown sugar
03 - 2 to 3 ripe bananas, sliced into ½ to ¾-inch thick rounds
→ Cake
04 - 1 large egg
05 - ½ cup packed light brown sugar
06 - ¼ cup granulated sugar
07 - ¼ cup canola oil (or liquid-state coconut oil)
08 - ¼ cup sour cream (or lite Greek yogurt)
09 - 2 teaspoons vanilla extract
10 - 1 cup mashed ripe bananas (about 2 to 3 bananas)
11 - 1 cup all-purpose flour
12 - ½ teaspoon baking powder
13 - ½ teaspoon baking soda
14 - ¼ teaspoon salt
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with heavy-duty aluminum foil and spray with cooking spray.
02 - Melt butter and brown sugar over medium heat in a large saucepan, stirring constantly until smooth. Bring to a gentle boil for 30–45 seconds. Pour caramel into prepared pan.
03 - Place banana slices evenly over caramel, leaving about ½-inch space between each slice. Set aside.
04 - In a large bowl, whisk egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until smooth.
05 - Stir in mashed bananas until incorporated.
06 - Add flour, baking powder, baking soda, and salt. Stir gently until just combined without overmixing.
07 - Pour batter over banana slices in the pan, smoothing the top with a spatula.
08 - Bake for 42–45 minutes until center is set and a toothpick comes out clean or with moist crumbs.
09 - Cool in pan on wire rack for at least 3 hours before inverting onto a serving platter.
10 - Slice and serve as desired.
