Banana Upside Down Cake

Pineapple upside down cake is my favorite cake! But this new recipe give that favorite a run for its money! It is really yummy! It is like banana bread on steroids.

Banana Upside-Down Cake
1 cup firmly packed light brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large ripe bananas, sliced

1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/4 cups sugar
1/3 cup vegetable shortening
2 eggs

Position rack in lowest third of oven and preheat to 350F. Using electric mixer, cream brown sugar and butter in medium bowl until well mixed. Spread brown sugar mixture over bottom of 9-inch square baking dish with 2-inch high sides. Arrange banana slices atop brown sugar mixture, covering completely. Set cake pan aside.

Combine flour, baking soda, baking powder and salt in small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternatively with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack and cool slightly. Turn cake out onto plate. Serve warm or at room temperature.