Ingredients
- 1/2 cup unsalted butter for a lighter version, use 1/4 cup butter and 1/4 cup unsweetened applesauce
- 3/4 cup light brown sugar reduce to 1/2 cup for less sweetness
- 2 to 3 medium/large ripe bananas sliced into 1/2-inch thick rounds
- 1 large egg preferably organic
- 1/4 cup granulated sugar or substitute with honey or maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 1/4 cup Greek yogurt nonfat or lowfat
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas from about 2 medium bananas
- 1 cup whole-wheat pastry flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease with cooking spray.
- In a medium saucepan, melt the butter over medium heat. Stir in 3/4 cup brown sugar and cook, whisking constantly until bubbles form. Let it bubble for about 30 seconds, then pour into the prepared pan.
- Arrange the banana slices in a single layer over the caramel sauce, leaving a small space between each slice for even caramelization.
- In a large mixing bowl, whisk together the egg, granulated sugar, oil, Greek yogurt, and vanilla extract. Mix in the mashed bananas.
- Sift in the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined. Do not to overmix.
- Gently pour the batter over the banana slices in the pan, smoothing the top with a spatula.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 3 hours to ensure the caramel sets properly.
- To serve, lift the cake out of the pan using the parchment overhang, place a serving plate on top of the cake, and invert it so the caramelized bananas are on top.