# What You'll Need:
→ Topping
01 - ½ cup unsalted butter (1 stick)
02 - 1 cup light brown sugar, packed
03 - 2 to 3 ripe bananas, sliced into ½ to ¾-inch thick rounds
→ Cake
04 - 1 large egg
05 - ½ cup light brown sugar, packed
06 - ¼ cup granulated sugar
07 - ¼ cup canola oil, vegetable oil, or liquid-state coconut oil
08 - ¼ cup sour cream (or lite Greek yogurt)
09 - 2 teaspoons vanilla extract
10 - 1 cup mashed ripe bananas (about 2 to 3 medium bananas)
11 - 1 cup all-purpose flour
12 - ½ teaspoon baking powder
13 - ½ teaspoon baking soda
14 - ¼ teaspoon salt
# Steps to Follow:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with heavy-duty aluminum foil and spray with cooking spray.
02 - Melt the butter and brown sugar in a large saucepan over medium heat, stirring constantly until smooth. Bring to a gentle boil and cook for 30 to 45 seconds. Pour caramel into prepared pan.
03 - Layer the banana slices evenly over the caramel, leaving about ½-inch spacing between each slice.
04 - In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until smooth.
05 - Stir the mashed bananas into the wet mixture until incorporated.
06 - Add flour, baking powder, baking soda, and salt to the wet mixture. Stir gently just until combined without overmixing.
07 - Pour batter over banana slices in prepared pan, smoothing the top with a spatula if needed.
08 - Bake for 42 to 45 minutes until set in the center and a toothpick inserted comes out clean or with a few moist crumbs.
09 - Cool in pan on wire rack for at least 3 hours. To invert, lift cake using foil overhang, place a cutting board on top, and flip onto platter.
10 - Slice and serve as preferred.
