This recipe is a twist on the classic pineapple upside-down cake. Instead of pineapple, ripe bananas are used to create a sweet and fruity topping. The cake is made with flour, sugar, baking powder, salt, eggs, milk, oil, vanilla extract, and ripe bananas. To make the topping, melt butter and brown sugar in a saucepan and pour it into the bottom of a greased baking pan. Arrange sliced bananas on top of the caramel mixture and pour the cake batter over the bananas. Bake for 30-35 minutes and let cool before flipping the cake onto a serving platter. The result is a beautiful and delicious cake that is perfect for any occasion.
