What better way to get more potassium but with my recipe for Upside Down Caramelized Banana Cake? Every time I make this cake or even Pineapple Upside Down Cake I have to say a prayer. A prayer that the pieces of fruits will unmold from the pan perfectly and I won’t have a mess.
I guess my biggest challenge with making any fruits upside down cake is adding the right measurements of brown sugar and butter. Or maybe I might needs some new pans? I am not a huge fan of sweets and therefore I seldom add the requested amount of sugar in a recipe just because of preference and I also prefer using organic sugar. But again investing in some new baking ware does not sound bad at all. I may just be looking for excuses to replace a few things around my kitchen before the New Year. Like they say out with the old and in with the new!
Going back to the cake, this recipe is pretty much simple. Adding a banana extract might help but not really if you are thinking about it. (Just my opinion!) I have tried it with rum, banana extract, and with vanilla extract. They are all great but neither the banana extract or the rum surpasses the wonderful taste of vanilla extract. The vanilla extract adds such a great balance to the cake that will not refuse a second cake slice.
On a quick note, I prefer using a springform pan instead of a regular pan to make my Upside Down Caramelized Banana Cake, as it is easier to remove the cake from a springform pan.