The World's Best Banana Upside-Down Cake

Friends. When you can’t seem to finish that pilot you’ve been chugging away at for 835894 months and you need to feel like you can actually complete something - in walks your friend the Banana Upside-Down Cake. The upside: it’s super easy and you’ll look like a pro. The downside: you’ll be addicted. God, grant me the serenity to have one piece and know that I’m worthy and valuable of tomorrow’s piece. Seriously, if you have trouble with an addictions get help and don’t try this cake.

The World’s Best Banana Upside-Down Cake

For the caramelized bananas

1/4 cup unsalted butter

1/3 cup light brown sugar (or coconut sugar)

4 large bananas, just ripe, sliced lengthwise

1/4 teaspoon table salt

For the yellow cake

1 1/2 cup GF Cup for Cup flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup avocado oil

1/4 cup agave

1/2 cup honey

2 teaspoons pure vanilla extract

1 large egg

1 large egg yolk

1 cup vegan buttermilk (1/4 cup vegan greek yogurt and 2/3 cup plant based milk)

1 banana, ripe, roughly chopped

PB2, rose petals and plant-based whipping cream to top

1. Preheat the oven to 350° F.

2. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. Remove from the heat and decoratively press the bananas (flat side down, rounded side up) into the caramel, until all of the caramel is topped with bananas. Set aside.

3. Whisk the flour, baking powder, and salt in a medium-sized bowl, and set aside.

4. Place the oil, agave and honey and vanilla in a large bowl. Whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add the buttermilk and whisk again. Add in the roughly chopped bananas and fold them in.

5. Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine.

6. Scrape the batter over the bananas and gently smooth the top.

7. Bake for 40 to 45 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two.

8. Immediately run a paring knife around the edge of the pan. Let sit for 5 minutes, then carefully invert the cake onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back onto the cake.

9. Let cool until the caramel sets a bit, about 20 minutes, or cool to room temperature. Drizzle the cake with PB2 and rose petals. Serve with plant-based whipped cream.

10. Cake will be good for 3 days on the counter, or freeze and reheat as you like.