Upside-Down Banana Bread

Preheat the oven to 350°F (350°F). Lightly grease a 9×5‑inch (23×13 cm) loaf pan with butter or non‑stick spray.

Slice the bananas thinly (about ¼‑inch thick) and arrange the slices in an even layer covering the bottom of the prepared pan.

Drizzle the melted butter evenly over the banana slices, then sprinkle the brown sugar over the buttered bananas, allowing it to begin melting into a caramel layer.

In a medium bowl, whisk together the all‑purpose flour, baking soda, and salt until fully combined; set aside.

In a large mixing bowl, beat the eggs lightly, then stir in the vanilla extract and the mashed bananas until the mixture is smooth.

Gradually add the dry flour mixture to the wet banana‑egg mixture, folding gently with a spatula until just combined; avoid over‑mixing to keep the bread tender.

Pour the batter over the caramelized banana layer in the loaf pan, smoothing the top with the spatula so the batter reaches the pan’s rim.

Place the pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted about 1‑2 inches from the center comes out clean and the top is golden brown.

Remove the loaf from the oven and let it rest in the pan for 10 minutes; this allows the caramel to set slightly and makes inversion easier.

Run a thin knife around the edges of the pan, then carefully invert the bread onto a serving plate so the caramelized banana side is on top. Allow to cool slightly before slicing and serving.