Banana Upside Down Cake
1 1/3 cup (200g) Flourist Organic Whole Grain Rye Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup (114g) butter, softened
3/4 cup (150g) sugar
2/3 cup (150 ml) Greek yoghurt
1/3 cup (75g) butter
1/2 cup (85g) brown sugar
3-4 medium ripe bananas
Preheat the oven to 350°F. Butter and line a 9-inch cake pan with parchment paper. Position one of the oven racks on the lowest level with a baking sheet or aluminum foil on top, this will be used to catch any potential drips during baking.
To caramelize the bananas, peel and cut bananas in half lengthwise. Melt butter in a small saucepan over medium-low heat. Stir in brown sugar with a whisk and cook for 2-3 minutes over medium heat until the sugar is melted. Whisk together until fully combined and glossy. Spread caramel over the parchment paper on the bottom of the prepared cake pan and place the bananas cut side down over the caramel.
For the cake, combine Flourist Organic Whole Grain Rye Flour, baking powder, baking soda, salt, ginger and cinnamon in a bowl. Stir together and set aside.
In a mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
Alternating with the Greek yoghurt, add the dry ingredients to the butter in three additions. Starting and ending with the dry ingredients. Beat until just smooth and no dry pockets of flour remain, don't over mix.
Pour batter over the bananas and smooth with an offset spatula. Place cake in the oven on a separate rack above the baking sheet, in case of any drips.
Bake for 40-50 minutes, until a cake tester comes out clean.
Remove from oven and let cool for 5 minutes. Run knife along the sides and invert the cake onto a serving platter or cake pedestal, peel off parchment paper. Let cool slightly before serving.