Upside-Down Brazilian Banana Cake
Recipe: https://recipestripper.com/recipes/5ab83b97-36b5-467b-8cb6-1ff8476477ee
Original source: https://www.177milkstreet.com/recipes/upside-down-brazilian-banana-cake
Recipe image: https://images.177milkstreet.com/production/08ef16cca29cd1b00613a22bc16091bab2773873-1920x1080.jpg?rect=420,0,1080,1080&w=800&h=800&q=80&auto=format

This upside-down cake, our take on Brazilian bolo de banana caramelizada, is bananas inside and out. Fruit on top wasn’t enough to float our boat, so we put some into the batter, too, for moistness and sweetness. All-purpose flour is the primary ingredient in the batter, but we also add a small measure of cornstarch, approximating the effect of a low-protein cake flour to yield a tender, fine crumb. This cake is especially good warm with ice cream or a lightly sweetened whipped cream. If you have leftovers, store them at room temperature under an overturned large bowl or cake dome.
Yield: Makes one 9-inch round cake
Cook time: PT1H30M
Total time: PT1H30M

Ingredients
- 2 tablespoons salted butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
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Instructions
1. Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray; set aside.