Wanna know how to ruin a beef tenderloin your husband has smoked in the BBQ for 3 hours? Step one: you forget he stored it in the oven. Step two: you proceed to preheat the same oven for a dessert you planned to make. Step three: when happily opening the oven to pop in said dessert…your heart sinks, the happiness dwindles and you drop a swear word while ripping his tenderloin out of the oven hoping it’s still juicy.
Truth be told, it wasn’t totally dry. It was definitely way juicier prior to my brilliant move of preheating it, but even so it was still uber tasty! I was in the doghouse for a little bit, but really a dinner inside a screened in porch lake side with family isn’t anything worth being mad about in the grand scheme of things.
That beef tenderloin dinner was one of the last we had this weekend at the family cottage. We took our last boat/seado ride, we swam our hearts out with the amazing weather that lasted into the month of September, we watched our last crazy thunderstorm, we casted our final reels into the water and heard our last callings of the loons. We closed up shop for the summer season, and as hard as it is to say goodbye, it’s been filled with tons of memories and milestones. Next year when we return it’ll look a tad different – exciting reno’s coming to the boathouse!
With the closing of the cottage, it’s also a chance to use up everything you can before lugging it all back home. The kitchen purge is one of my faves. Not many things that “go bad” in your kitchen will excite you. I mean aside from ruining a perfectly juicy roast…I’m talking about food spoiling. It’s kinda gross really. Nobody wants to deal with rotting veggies or fruit. But seeing a banana begin to enter retirement with a few black spots pumps me up! The riper the better for landing in a muffin or cake if you ask me.
So with the cottage purge in process, this brings me to the ripening bananas and what to make with them. I didn’t want to bake another banana loaf, or a batch of banana chocolate chip muffins, and I didn’t want to wait till the morning to whip them up into a batch of pancakes. I needed something a little more exciting and immediately gratifying. Hello CAKE! Cake and I are pretty tight. And I mean in the way I love to eat it with a huge cup of coffee. It’s my kryptonite.
What happens when you take a boat load of butter, brown sugar and add sliced bananas? CARAMEL…or pure and utter deliciousness. Then imagine layering layers of ripe sliced bananas overtop with cake batter. I’ll just let that thought process marinate for a second…caramel, bananas and cake batter. Can it get any better in ONE dessert?
Really there’s no such thing as a bad banana. It can always be whipped up into a dessert of sorts, especially if you’re like me and can’t deal eating one after it has more than 10 brown spots on them. Switch up your banana bread game and test out this banana upside-down cake. Caramel check, bananas check, cake batter triple check! Thanks to the closing of the cottage, the kitchen purge, and this recipie swapping up my banana dessert ways. Try baking it for yourself next time, but one sound piece of advice – check your oven prior to preheating it!
Recipe from: Averie Cooks
1/2 cup unsalted butter (1 stick)
3/4 cup light brown sugar, packed
4 small/medium bananas, sliced in half horizontally and then sliced in vertically (if banana is ‘fat’, slice each half into 3 or 4 long vertical pieces)
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract
salted caramel sauce for drizzling, optional (homemade or store bought)
1 – Preheat oven to 350F. Spray a 9-inch springform cake pan with cooking spray; set aside. A regular 9-inch round cake pan is likely going to be too shallow and is not recommended.
2 – In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
3 – Pour the butter into the cake pan. Use your finger to run a bit of butter around the side of the pan to ensure it’s well-greased.
4 – Evenly sprinkle the brown sugar over the butter.
5 – Fan banana slices (cut side down) out from center of pan like the spokes of a wheel covering the entire pan with banana slices. The less gaps and space between bananas, the better. Use short pieces to fill in gaps.
6 – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
7 – In a separate small bowl, whisk together the next 5 wet ingredients.
8 – Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
9 – Gently turn batter out into prepared pan, being careful to not disturb the banana slices on the bottom or sides of pan. Fill pan to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan (was not a problem for me but pan sizes and depths vary).
10 – Place pan on a cookie sheet as insurance to catch anything that may leak from springform pan and bake for about 38 to 40 minutes, or until center is set, not jiggly, lightly golden browned, and springy to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey caramelized bananas.
11 – Place pan on a wire rack and allow cake to cool for at least 1 hour before inverting, slicing, and serving. Optionally before serving, drizzle with salted caramel sauce. Cake will keep airtight at room temperature for up to 5 days.