New! Pineapple Upside-down Banana Cake

Caramel on the bottom of the glass dish, banana and pineapple hints

I had a couple bananas which needed to be used, the usual choices didn’t appeal and I’d had a dream, one of those “I’m in a bakery in Parkland” dreams. There’s no such bakery but I’ve gone there in a dream many times, seen something and the next day I’d either written it down during the night on my bedside notebook or woke with the idea to try it.

Is there any doubt what happened? Fresh banana cake batter on top of caramel and crushed pineapple.

I prefer making a caramel on the stovetop to the way we did it in the family kitchen, that is, melt a bit of butter in the pan, top with brown sugar and then whatever form of pineapple before pouring the batter over what becomes caramelized pineapple beneath the cake. I did an online search to see other bakers’ contributions to this combination and found even the great Martha Stewart has done a variation, but using the sliced rings and chunks. I prefer drained, crushed pineapple.

Uh-oh. Had to eat the edges after the heavy glass dish and cake had an argument about release.

Flipping the very hot, glass, heavy dish over to upside-down the cake today ruined my photo plan, but nevermind. I was forced to have the accident for breakfast. Anybody want the recipe? Let me know and I will post it. (Everyone who had a slice loved it. All gone in a flash.)