I can't say that Upside down cakes are a staple around here. Though mind you, Mr. Hubby does love the pineapple version of it provided it's made from scratch.
But lately, I've been seeing versions of banana upside down cake quite a lot all over the blogosphere. So the Afternoon Tea seemed like a perfect time to make one to go with Ham & Tarragon finger sandwiches.
I also found ripe red bananas that remind of smaller sweeter plantains that I decided to use. Mind you, if I have to make this again, I'll probably just end up using organic yellow bananas because Mr. Hubby buys them each week like they're going out of fashion, so I almost always have plenty of these lying around.
The whole thing take no more than a hour to put together so is perfect for a lazy Sunday.
As always, I'm using my staple cake recipe that never lets me down and I only ever use the thick pure Vanilla bean paste - none of that extract business for me. And you can forget about the imitation nonsense.
Feel free to forgo the rum or Marsala. I used some only because I had the Marsala lying around the house. I do however recommend using a cast iron skillet. It retains all that excellent uniform heat and bakes the whole thing quicker and perfectly.
So if you're like me and are always looking for clever ways to use bananas, I think you'll like this one a lot.