Banana Upside-Down Cake

Name: Banana Upside-Down Cake
Prep time: 20 min
Total time: 70 min
Yield: one 9-inch cake
Ingredients: 4 (2 mashed, 2 sliced) Overripe bananas; ½ cup + 3 tbsp Butter; ⅓ cup for the pan + ½ cup for the batter Brown sugar; 2 Eggs; ½ cup Greek yogurt; 1 tsp Vanilla extract; 1½ cups All-purpose flour; 1 tsp Baking soda; 1 tsp Cinnamon; ½ tsp Salt; 2–3 tbsp Fogato pomegranate molasses

Caramelized bananas on top, very very moist.

Ingredients

4 (2 mashed, 2 sliced) Overripe bananas
½ cup + 3 tbsp Butter
⅓ cup for the pan + ½ cup for the batter Brown sugar
2 Eggs
½ cup Greek yogurt
1 tsp Vanilla extract
1½ cups All-purpose flour
1 tsp Baking soda
1 tsp Cinnamon
½ tsp Salt
2–3 tbsp Fogato pomegranate molasses

Steps

Heat the oven to 350°F. Melt 3 tbsp butter with ⅓ cup brown sugar in a 9-inch pan and lay the sliced bananas on top.
Melt the rest of the butter and whisk it with the brown sugar, eggs, yogurt, vanilla and mashed bananas.
Fold in the flour, baking soda, cinnamon and salt and pour over the bananas.
Bake until a toothpick comes out clean.
Cool 10 minutes, then flip onto a plate and drizzle with Fogato pomegranate molasses.

The way to use overripe bananas that isn't banana bread.

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