I needed to make something new. Something different. Something decadent. I was just in the mood. I had a bunch of brown bananas in the freezer, and I knew that my regular banana bread wasn’t going to excite me. So I went searching and I found this recipe for Upside Down Caramelized Skillet Banana Cake on a blog I’d never run across before, How Sweet It Is. The cake was topped with vanilla ice cream, and some genius in the comments section mentioned that they had added a homemade caramel sauce and it seemed so right that I had to do it, too.
My friend Amy and I had it for dessert last night after dinner. Wow. It was so good. Don’t get me wrong. It’s definitely a sugar-coma inducing dessert and should only be made once in a while, but trust me, I’ve earned a dessert like this lately. You can locavore this recipe up by using local butter and eggs and milk.
A couple of notes. I had trouble getting the cake out of the skillet. I’ve never sprayed a skillet with non-stick before, but I think when I make this again, I’ll spray it. Also, the caramel sauce calls for buttermilk, but I made a buttermilk substitute by putting 2 tsp of vinegar in a measuring cup and then filling it to the 3/4 c mark with milk. I’ve never been able to find buttermilk in less than 32 oz containers, and half of it goes bad before I get to use it up. This way, there’s no waste of food or money.