A delicious and moist dessert with caramelized bananas and cranberries, perfect for any occasion!
Ingredients:
For the topping:
2 tablespoons butter (melted)
3 tablespoons brown sugar
2 ripe bananas (sliced into rounds)
2 tablespoons dried cranberries (or any preferred dried fruit)
For the cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup plain yogurt or sour cream
½ cup milk
Instructions:
- Prepare the topping:
- Preheat the oven to 350°F (175°C).
- Grease a round 9-inch cake pan. Pour the melted butter into the bottom of the pan and spread evenly.
- Sprinkle brown sugar over the butter layer.
- Arrange the banana slices and cranberries on top of the sugar layer in a single layer.
- Make the cake batter:
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the yogurt (or sour cream) and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Assemble and bake:
- Pour the batter over the banana and cranberry topping, spreading it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, then run a knife around the edges and invert it onto a serving plate.
- Serve: Slice and serve warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream!
Let me know if you’d like adjustments to the recipe!