# What You Need:
→ Topping
01 - ½ cup (1 stick) unsalted butter
02 - 1 cup light brown sugar, packed
03 - 2 to 3 medium/large ripe bananas, sliced into ½ to ¾-inch thick rounds
→ Cake
04 - 1 large egg
05 - ½ cup light brown sugar, packed
06 - ¼ cup granulated sugar
07 - ¼ cup canola or vegetable oil, or liquid-state coconut oil
08 - ¼ cup sour cream, or lite/Greek yogurt as substitute
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 - ½ teaspoon baking powder
13 - ½ teaspoon baking soda
14 - ¼ teaspoon salt
# How to Make It:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with heavy-duty aluminum foil and coat with cooking spray.
02 - In a large saucepan, melt butter and brown sugar over medium heat, stirring constantly until smooth. Bring to a gentle boil and cook for 30 to 45 seconds. Pour evenly into the prepared pan.
03 - Place sliced bananas in a single layer on top of the caramel, spacing slices about ½ inch apart.
04 - In a large mixing bowl, whisk together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well combined.
05 - Fold the mashed bananas into the wet mixture thoroughly.
06 - Add flour, baking powder, baking soda, and salt. Stir gently until just combined; avoid overmixing.
07 - Pour batter carefully over banana slices in pan, smoothing the top as needed with a spatula.
08 - Bake for 42 to 45 minutes until the center is set and a toothpick inserted comes out clean or with few moist crumbs.
09 - Allow cake to cool in the pan on a wire rack for at least 3 hours or overnight.
10 - Use the foil edges to lift cake out onto a cutting board, then invert onto a serving platter. Slice and serve.
