Upside Down Banana Cake(Serves 8) - cooking recipe

Ingredients

1 cup unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
2 firm but ripe bananas, peeled, cut diagonally into 1/4 inch thick slices
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

Preparation

Preheat oven to 350F. Melt 1/2 cup butter in heavy small saucepan.
Remove from heat. Add brown sugar and stir until smooth. Pour into 9 inch diameter cake pan with 2 3/4 inch high sides.
Arrange banana slices in concentric circles atop sugar mixture, submerging into sugar mixture and covering bottom of pan completely.
Beat 1 1/2 cups sugar and remaining 1/2 cup butter in large bowl to blend.
Add eggs & vanilla & beat until smooth. Sift 2 cups flour, 1 tablespoon baking powder & 1/2 teaspoon salt into medium bowl.
Add dry ingredients to butter mixture alternately with milk, beginning and ending w/dry ingredients. Beat 2 minutes.
Spoon batter over bananas.
Bake cake until puffed and golden brown & tester inserted into center comes out clean (cake will rise above rim of pan), about 1 hour.
Transfer pan to rack and cool 5 minutes (cake will fall slightly).
Place platter over cake. Turn cake pan and platter over, inverting cake into platter.
Let stand 15 minutes. Remove cake pan.
Rearrange bananas if necessary.
Serve warm.