This banana upside cake is light, airy and topped with caramelized bananas and a delicious caramel sauce. Enjoy it with a dollop of Greek yogurt, whipped cream or my favourite, vanilla bean ice cream.
Preheat oven to 375*F. Grease 4 large ramekins or 8" cake pan with butter or coconut oil.
In a small saucepan, combine the butter, brown sugar, heavy cream, vanilla, cinnamon and salt. Heat on medium heat until the mixture has melted and starts to bubble.
Take off the heat and set aside.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In another bowl, cream together the butter and sugar. Whisk in the milk, egg, Greek yogurt, mashed banana and vanilla.
Combine the wet ingredients with the dry ingredients and whisk until just combined.
Layer the bananas in one layer in each of the ramekins. Pour the caramel sauce in each of the ramekins. I like a little extra sauce in mine!
Spoon the batter into the ramekins and fill to the lip of the ramekin. Place on a baking sheet.
Bake the cakes for 30-35 minutes until the tops are golden brown and firm to the touch. Insert a toothpick and if it comes out clean, it's done!
Let cool on a wire rack for about 10 minutes. The cakes will have puffed up a little, I use a serrated knife and saw off the tops to level out the cake.
Place a plate on top of the ramekin and invert the ramekin. Be careful when lifting the ramekin, the caramel is hot! Serve with a dollop of Greek yogurt, whipped cream or my favourite, vanilla bean ice-cream!!