I had this banana bread at a restaurant in Los Angeles, I was lucky enough to get the recipe, but when I got to my kitchen, it was a little hard for the home cook to follow. My version is a little simpler and a little yummier.
It works best if you can measure your ingredients, but I put the conventional measurements after the ingredient.
Preheat a convection to 325°. If you don't have convection use 350°.
Grease a 9X13 pan with butter or non-stick spray.
In the bowl of a stand-up mixer whisk together flour, brown sugar, baking soda and baking powder.
In a separate medium bowl combine bananas, butter, eggs, vanilla and buttermilk. Whisk until smooth, some lumps are okay, do not over mix.
Immediately before you bake, add banana mixture to dry ingredients. Pour into prepared pan and put directly into ready oven.
Bake for 20 minutes. check with toothpick. It should be almost clean. Bake for an additional 5 minutes and the toothpick should be clean.
Remove from oven and cool in pan for 10 minutes. You can cut and serve warm or at room temperature.
As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:
1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla
Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.
On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow? I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.
Caramel Apple Upside Down Cake
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.