# Components:
→ Topping
01 - 1/2 cup (1 stick) unsalted butter
02 - 1 cup packed light brown sugar
03 - 2 to 3 medium to large ripe bananas, sliced into 1/2- to 3/4-inch thick rounds
→ Cake
04 - 1 large egg
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1/4 cup canola oil, vegetable oil, or liquid-state coconut oil
08 - 1/4 cup sour cream (or lite sour cream or Greek yogurt)
09 - 2 teaspoons vanilla extract
10 - 1 cup mashed ripe bananas (about 2 to 3 medium to 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
# Method steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with heavy-duty aluminum foil and spray with cooking spray. Set aside.
02 - In a large saucepan, melt butter and brown sugar over medium heat, stirring constantly until smooth. Bring to a gentle boil and cook 30 to 45 seconds. Pour caramel evenly into prepared pan.
03 - Place sliced bananas in a single layer over the caramel, spacing slices about 1/2 inch apart. Set aside.
04 - In a large bowl, whisk egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well blended.
05 - Fold mashed bananas into the wet mixture.
06 - Add flour, baking powder, baking soda, and salt. Stir until just combined, avoiding overmixing.
07 - Pour batter carefully over the banana slices in the pan, smoothing the surface with a spatula if needed.
08 - Bake for 42 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
09 - Cool cake in pan on wire rack for at least 3 hours or overnight. To invert, lift cake using foil overhang, place a cutting board on top, and flip onto serving platter.
10 - Slice and serve as desired.
