Averie Cooks

-1 Preheat oven to 350F. Line an 8×8-inch pan with heavy duty aluminum foil, spray with cooking spray; set aside.
Make the Topping:
-1 To a large sauce pan, add the butter, brown sugar, and heat over medium heat to melt butter; whisk or stir nearly constantly to mix the sugar into the melting butter.
-1 Once butter has melted, allow mixture to come to a boil and boil for about 30 to 45 seconds. Pour sauce into prepared pan.
-1 Add the banana slices (slice them on the thicker side or they’ll ‘disappear’ into the sauce as the cake bakes) in an even flat layer for complete coverage over the pan, with about 1/2-inch space between bananas. They don’t have to be perfectly spaced out; set aside.
Make the Cake:
-1 To a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.
-1 Add the bananas and stir to combine.
-1 Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
-1 Carefully and evenly pour batter over the banana slices, smooth lightly with a spatula as necessary, and bake for about 42 to 45 minutes, or until cake is set in the center and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
-1 Allow pan to cool on a wire rack for at least 3 hours (I cooled overnight) before inverting and serving. If you line with foil, it’s easy to lift cake out with foil overhang, place a cutting board on top of cake, and invert.