Upside-Down Banana Cake

For the Cake:

• 1 egg
• 60 g (6 tbsp) sugar
• 130 ml milk
• 2 g (1/2 tsp) salt
• 1 tsp vanilla extract
• 150 g (1 1/4 cups) cake flour or all-purpose flour
• 5 g (2/3 tbsp) baking powder
• 50 ml vegetable oil

For the Topping:

• 10 g unsalted butter
• 15 g (1 1/2 tbsp) raw sugar or regular sugar
• 2 ripe bananas

Guidelines:

1. Get the topping ready by melting the unsalted butter in a 20 cm (8-inch) nonstick skillet over low heat. Stir in the ordinary sugar or raw sugar until it starts to melt and turn into a light caramel. It should take five minutes or so. Cut the bananas into rounds and place them on top of the caramelized sugar in a single layer. They should begin to soften and caramelize a little after a few minutes of gentle cooking.

2. Prepare the cake batter by whisking the egg and sugar in a mixing dish until they are light and foamy. Mix thoroughly after adding the milk, salt, and vanilla essence.

Gently incorporate the flour and baking powder into the wet ingredients until they are barely blended after sifting them together. Until the batter is smooth, stir in the vegetable oil.

3. Put Together and Bake: Spread the cake batter evenly over the caramelized bananas in the skillet after carefully pouring it on. Place a lid on the skillet and cook for about twenty-five minutes on very low heat. The cake can cook thoroughly without the bottom burning because to this low heat. Check the cake by sticking a toothpick into the center after 25 minutes. The cake is done if it comes out clean. Otherwise, keep cooking for five more minutes.

4. Cool and Serve:

Once the cake is baked, remove the skillet from the heat and let it cool for a few minutes.

Carefully flip the skillet onto a plate to release the cake, allowing the banana topping to show on top.

Serve warm or at room temperature. This cake is delightful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.