Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) unsalted butter, cut into cubes
  • 2 tablespoons (30ml) dark rum (optional, can substitute with banana extract)
  • 1/4 teaspoon ground cinnamon
  • 3 large ripe bananas, peeled and sliced into 1/2-inch thick rounds (about 450g)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1/2 tablespoon lemon juice added)
  • 1 cup (approximately 2-3 large bananas, mashed, about 225g) very ripe bananas, mashed

Instructions:

  1. Grease and flour a 9-inch round cake pan. Line the bottom with a parchment paper circle.
  2. In the cake pan, melt sugar over medium heat, swirling occasionally until it turns a deep amber color. Watch carefully to avoid burning.
  3. Remove from heat. Stir in butter and rum (if using). Whisk until smooth.
  4. Arrange banana slices in a single layer over the caramel.
  5. In a bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cloves.
  6. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  7. Beat in the eggs one at a time, then stir in the vanilla extract.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  9. Gently fold in the mashed bananas.
  10. Pour the batter evenly over the caramelized bananas in the cake pan.
  11. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate. Remove the parchment paper.
  13. Serve warm, plain or with vanilla ice cream. Enjoy these ripe banana recipes!