# What You Need:
→ Topping
01 - 1/2 cup unsalted butter (1 stick)
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 (or vegetable oil or liquid-state coconut oil)
08 - 1/4 cup sour cream (lite or Greek yogurt substitute)
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
# How-To:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with heavy-duty aluminum foil and spray it with cooking spray. Set aside.
02 - In a large saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Once melted, bring to a gentle boil and cook for 30 to 45 seconds. Pour the caramel evenly into the prepared pan.
03 - Place the sliced bananas evenly over the caramel, leaving about 1/2 inch between each slice. Set aside.
04 - In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well combined.
05 - Stir the mashed bananas into the wet mixture until incorporated.
06 - Add the flour, baking powder, baking soda, and salt to the bowl. Stir gently until just combined, avoiding overmixing.
07 - Carefully pour the batter over the banana slices in the pan, smoothing the surface with a spatula if necessary.
08 - Bake for 42 to 45 minutes, or until the cake is set in the center and a toothpick inserted comes out clean or with a few moist crumbs.
09 - Allow the cake to cool in the pan on a wire rack for at least 3 hours before inverting onto a serving platter using the foil overhang.
10 - Slice the cake and serve as desired.
