Banana Upside Down Cake

• 2/3 cup packed brown sugar
• 4.5 tbsp unsalted butter (cut into pieces)
• 3 bananas sliced into 1/4–1/3 inch rounds
• 1/3 cup unsalted butter (softened)
• ¾ cup granulated sugar
• 1 ½ tsp vanilla extract
• 1/3 cup plain Greek yogurt or sour cream
• 2 large eggs
• 2 overripe bananas (mashed, about 1 cup)
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• Dash of salt
• ½ tsp ground cinnamon

For Caramel Glaze:

• 1/4 cup brown sugar
• 1/4 cup heavy cream
• 4 tbsp unsalted butter
• ¼ tsp salt

1. Preheat oven to 350°F and grease your cake pan (8×8 or 9-inch round).
2. In the pan, melt butter with brown sugar for 5-7 mins, then stir and spread evenly. Arrange banana slices on top.
3. Mix dry ingredients, then cream butter and sugar in a large bowl. Add eggs, vanilla, yogurt, and mashed bananas.
4. Slowly add dry ingredients to wet ingredients. Pour batter over bananas and bake for 30 mins at 350°F, then reduce to 325°F and bake for another 25-35 mins until a toothpick comes out clean.
5. Cool completely before inverting the cake onto a plate.
6. For the glaze, boil butter, brown sugar, cream, and salt. Simmer for 2-3 mins, then pour 2/3 over the banana layer.
7. Serve with extra glaze, whipped cream, or toasted pecans for that extra touch of deliciousness!