# What You'll Need:
→ Topping
01 - 1/2 cup (1 stick) unsalted butter
02 - 1 cup light brown sugar, packed
03 - 2 to 3 medium/large ripe bananas, sliced 1/2 to 3/4 inch thick
→ Cake
04 - 1 large egg
05 - 1/2 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1/4 cup canola or vegetable oil (or liquid coconut oil)
08 - 1/4 cup sour cream (or lite Greek yogurt)
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 - 1/2 teaspoon baking powder
13 - 1/2 teaspoon baking soda
14 - 1/4 teaspoon salt
# Method:
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 in a large saucepan over medium heat, stirring until smooth. Bring to a gentle boil and cook for 30 to 45 seconds. Pour caramel into prepared pan evenly.
03 - Place banana slices in a single layer over the caramel, leaving approximately 1/2 inch space between slices.
04 - In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until uniform.
05 - Fold mashed bananas into the wet mixture until incorporated.
06 - Add flour, baking powder, baking soda, and salt. Stir gently until just combined without overmixing.
07 - Pour batter carefully over the banana slices in the pan and smooth the top with a spatula as needed.
08 - Bake for 42 to 45 minutes until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
09 - Cool on a wire rack in the pan for at least 3 hours. To invert, lift using foil overhang, place a board on top and flip onto a serving plate.
10 - Slice and serve as desired.
