Alright, maybe I jumped the gun on the whole “summer’s here” thing. It’s currently hailing rain outside my window. This morning it was sunny, however it’s taken a turn this afternoon and now I’m stuck inside on my day off while it pours outside. Of course, to keep me busy I thought why not bake something. I had asked my mom earlier how many banana’s we had in the kitchen and she replied “you mean the two rotting ones?” I said yup. Perfect. I had seen this recipe a long time ago and thought it looked so good! So I knew the if there were rotten bananas around I would be making this.

It’s a simple cake base on top of caramelized bananas. My boyfriend’s mom had given me three new spring-form pans at Easter and I’ve been wanting to use them ever since. I had only had one very large spring-form pan which I use to make cheesecake in, but I had wanted something smaller to make more of an everyday cake. Because why not have an everyday cake? They came in size 8 1/2, 9 and 10” and their perfect for cheesecakes, mousse cakes or any other cake. However, this might be one time where you would opt to not use it. I had this idea that hey, an upside down cake wouldn’t that be super easy made in a spring-form pan so I can just pop it right out! That would usually work, however the caramel sauce seeped out of the bottom and dripped on the bottom of the oven. So I set it ontop of a small pizza pan to stop the dripping. You could also wrap the bottom of your spring-form with aluminum foil before hand. I’ll have to remember that next time! (more…)