Upside Down Banana Gingerbread Cake

THE SMELL.  MY GOD THE SMELL.  

Pardon me.  I shouldn't have screamed at you like that.  It's just that this cake produces the most delectable smell while baking.  I want a candle that smells like this.  

Are you listening to me Bath and Body Works?  Please make an Upside Down Banana Gingerbread Cake Candle and then charge $22 for it but no one will ever pay full price because everyone knows that candles will be 2 for $22 if you just wait long enough.  

But I digress.

I do not consider myself to be a banana lover.  I'll only eat raw bananas if they're partially green.  Even the smell of a slightly ripe banana is enough to make me gag.  I can usually detect them from many rooms away.  Much to the delight of my weary husband.  Of course I love banana bread because it's mixed with sugar and butter.  I'm only human.

But bananas sliced on top of gingerbread and baked in a caramel-y sauce?  Yes ma'am.  I will eat that.

The gingerbread itself is only mildly sweet.  Molasses is the only sugar in this cake and the spicy warmth with the caramel-y bananas makes for a perfect combination.  It doesn't leave that cloyingly sweet film in your mouth.  Instead, it just tastes hearty and spicy and barely sweet.  Which makes it easy to eat A LOT of it.

I would assume.  I have no experience in the matter, obviously.

Here's the recipe!

Upside Down Banana Gingerbread Cake 
serves apprx. 12

Ingredients

For the topping

• 4 tablespoons unsalted butter
• 1/3 cup brown sugar 
• About 2 bananas, thinly sliced

For the cake

• 8 tablespoons (1 stick) unsalted butter
• 1 cup unsulphured molasses
• 1 cup greek yogurt
• 2 1/3 cups flour
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt 

Directions
1.  Preheat oven to 350 degrees.  Grease a 9"x 9" pan with cooking spray and create a parchment sling.  Grease the parchment sling and set aside.
2.  Create the sauce:  Melt the butter and sugar in a small saucepan until butter is fully melted and sugar dissolves.  Allow the sauce to come to a boil for about 2 minutes or so until it thickens a bit, being sure to mix regularly to avoid burning.
3.  Pour the mixture into the bottom of the pan and spread into an even layer.  Top the sauce with the sliced bananas, creating a single layer of banana slices on the sauce.
4.  Make the cake: In the same saucepan, melt the butter and molasses until it comes to a boil.  Remove from the heat and allow to cool for a few minutes (I put mine in the freezer for 10 mins) before pouring into a large bowl and adding the greek yogurt.  Mix to combine.
5.  In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cinnamon, cloves, nutmeg, and salt.  Once combined, add the flour mixture into the molasses mixture and stir with a rubber spatula just until it comes together.  Don't overmix.
6.  Pour the batter on top of the bananas and caramel in the pan and use an offset spatula to smooth the top.  Bake for about 30-35 minutes until the cake is risen and toothpick inserted in the center comes out clean or with moist crumbs.  Allow to cool for about 10 minutes before carefully placing a tray or cake stand over the pan and flipping the pan over to allow the bananas to become the top of the cake.  Gently peel back the parchment paper.  Dust with powdered sugar and slice.

Enjoy!

Recipe adapted from Ina Garten.