banana upside-down cake

banana upside-down cake

Ingredients: 

Banana: 

5 tbsp unsalted butter 

3/4 cup firmly packed dark brown sugar 

3 tbsp dark rum

6 ripe, medium bananas, peeled and halved lengthwise

Cake:

3/4 cup flour 

3/4 tsp baking powder

1/2 tsp ground cinnamon 

1/4 tsp ground nutmeg 

1/4 tsp fine salt 

4 tbsp unsalted butter 

2/3 cups sugar 

1 large egg 

1 large egg yolk 

2 tbsp whole milk 

Method: 

Bananas: 

butter the inside of a slow cooker, line completely with foil and then butter the foil. turn on high, sprinkle butter, brown sugar and rum all over the foil on the bottom of the slow cooker. cover the bottom with the banana halves, press the bananas into the sugar. 

Cake: 

sift the flour, baking powder, cinnamon, nutmeg and salt in a large bowl, then whisk to combine evenly. in another bowl, slowly beat the butter and sugar with an electric mixer until just blended. raise the speed to high and then beat until light and fluffy. beat int the egg and then the yolk. 

while mixing slowly, add the flour mixture in parts. mix briefly at medium speed to make a smooth batter. pour the batter over the bananas and smooth with a spatula to even it out. lay over a double paper towel from end to end over the top of the slow cooker ( keeps the moisture out) cook on high for about 3 1/2 hours and then turn off the slow cooker and let the cake set for another 20 minutes. using the foil, lift the cake from the slow cooker and let it cool down for 30 minutes. put onto a cake platter and serve with an optional serving of ice-cream.