Quick Blender Upside-Down Caramel Banana Cake

Directions

1. 1

   Preheat oven to 350 °F (180 °C). In a heavy-bottomed saucepan over medium heat, melt ¾ cup sugar without stirring — swirl the pan gently if needed — until you reach a deep amber caramel.

2. 2

   Remove from heat and carefully pour in the hot water (stand back — it will splutter). Return to low heat and stir until smooth. Let the caramel thicken for 2 minutes, then set aside.

3. 3

   In a blender, combine eggs, 1 cup sugar, oil, and milk. Blend on medium-high for 1 minute until frothy and smooth.

4. 4

   Add flour in two batches while the blender runs, blending until the batter is completely lump-free.

5. 5

   Add baking powder and blend on the lowest speed for just 10 seconds to incorporate without overworking.

6. 6

   Grease and flour a 9-inch (24 cm) round cake pan. Pour the caramel over the bottom, then lay the bananas — cut lengthwise in half — flat side down over the caramel.

7. 7

   Gently pour the batter over the bananas, spreading it evenly to the edges.

8. 8

   Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then invert onto a serving plate and lift away the pan.