Ingredients:

For the Cake:
1 egg
60 g (6 tbsp) sugar
130 ml milk
2 g (1/2 tsp) salt
1 tsp vanilla extract
150 g (1 1/4 cups) cake flour or all-purpose flour
5 g (2/3 tbsp) baking powder
50 ml vegetable oil
For the Topping:
10 g unsalted butter
15 g (1 1/2 tbsp) raw sugar or regular sugar
2 ripe bananas

Instructions:

1. Prepare the Topping:
In a 20 cm (8-inch) non-stick skillet, melt the unsalted butter over low heat.
Add the raw sugar (or regular sugar) and stir until it begins to dissolve and form a light caramel.

This should take about 5 minutes.

Slice the bananas into rounds and arrange them in a single layer over the caramelized sugar.

Allow them to cook gently for a few minutes until they start to soften and caramelize slightly.
2. Make the Cake Batter:
In a mixing bowl, whisk together the egg and sugar until light and frothy.
Add the milk, salt, and vanilla extract, mixing until well combined.
Sift together the flour and baking powder, then gently fold them into the wet ingredients until just combined.
Stir in the vegetable oil until the batter is smooth.

3. Assemble and Bake:
Carefully pour the cake batter over the caramelized bananas in the skillet, spreading it evenly.
Cover the skillet with a lid and cook over very low heat for about 25 minutes.

This low heat allows the cake to cook through without burning the bottom.After 25 minutes, check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, continue cooking for an additional 5 minutes.

4. Cool and Serve:
Once the cake is baked, remove the skillet from the heat and let it cool for a few minutes.
Carefully flip the skillet onto a plate to release the cake, allowing the banana topping to show on top.
Serve warm or at room temperature.

This cake is delightful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Tips:
Use Ripe Bananas: For the best flavor and texture, use very ripe bananas. They’ll caramelize beautifully and add a rich sweetness to the cake.
Low Heat Cooking: Cooking the cake over low heat is crucial to ensure it bakes evenly and doesn’t burn. Patience is key for this recipe.
Non-Stick Skillet: Use a non-stick skillet to make the cake easier to flip and to ensure the bananas don’t stick.

Nutritional Benefits:
This upside-down banana cake is a delightful treat with some nutritional benefits. Bananas are rich in potassium and vitamins, providing a natural sweetness and adding moisture to the cake. The recipe is relatively low in fat compared to other cakes, especially if you use a small amount of butter and oil. Enjoying this cake in moderation makes for a satisfying dessert or snack.

Why You’ll Love This Recipe:
You’ll love this recipe for its simplicity and the delightful caramelized banana topping that adds an extra layer of flavor to the soft, moist cake. It’s perfect for those who love quick and easy desserts that don’t require a lot of ingredients or time. The result is a visually appealing and delicious cake that’s sure to impress family and friends.

Dietary Information:
Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no animal products other than eggs and dairy.
Customizable: You can adjust the sweetness and add different flavorings such as cinnamon or nutmeg to suit your preferences.
Low-Fat Option: To make a lower-fat version, you can substitute some of the butter and oil with applesauce or yogurt.