Upside Down Caramel Banana Cake

• 1 cup granulated sugar
• 2 None medium bananas, thinly sliced
• 2 None large eggs, beaten lightly
• 2/3 cup vegetable oil
• 2/3 cup firmly packed brown sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour, sifted
• 1/3 cup whole wheat self-rising flour, sifted
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 2 None large over-ripe bananas, mashed

1. Preheat oven to 350u0b0F. Grease and line a deep 8 inch round cake pan with parchment paper.
2. To make the caramel, bring sugar and 1 cup water to a boil. Boil, uncovered, without stirring, for about 10 mins, or until caramel in color. Pour into prepared pan and top with sliced banana. Set aside.
3. To make the cake, combine eggs, oil, brown sugar and vanilla in a medium bowl. Stir in dry ingredients then mashed bananas. Transfer to prepared pan and bake, uncovered, for about 40 mins. Turn out onto a wire rack and peel off parchment paper. Serve warm or at room temperature.

sugar, bananas, eggs, vegetable oil, brown sugar, vanilla, flour, whole wheat selfrising flour, pumpkin pie spice, baking soda, bananas

Taken from recipes-plus.com/api/v2.0/recipes/32150 (may not work)