What an amazing fruit - Bananas! It has so much to offer and it's often underestimated. Bananas are extraordinary on cakes and desserts like no other fruit bringing a lot of flavor, texture and moisteners to the recipe. I know several people who doesn't like fresh bananas but loves bananas in a dessert - very understandable - after they have been cooked, it tastes almost like another fruit! Its texture easily absorbs flavors from spices and condiments and for this reason the combination "cinnamon and banana" are such a big hit. I particularly like it after baked and still warm - could be in a cake, a tart, or anywhere else - somehow the smell and taste of it is unbeatable.It's very important to use ripe bananas in this recipe to achieve its best flavor and texture after baked.The batter for this amazing cake is super rich and moist because of its alkaline property caused by sour cream and baking soda combined. This mixture create bubbles that expand to keep the batter moist and fluffy for a while.
Oh, not forgetting the upside down technique that gives a sharp and clean look to the cake, just like a pro!
3 big ripe bananas
8 tbsp unsalted butter + 2 tbsp for caramelization
2/3 cup light brown sugar (don't press it down to measure)
1 tsp cinnamon
1 cup granulated sugar
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup sour cream
1 tbsp vanilla extract
ps:attention to the soundtrack -all about bananas!