Banana Upside-down Cake
You can make this cake in an old fashioned cast iron skillet or a cake pan.
(Makes one 8 or 9 inch cake)

Ingredients:
For the topping:
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
2 large bananas, peeled and sliced

For the cake:
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup granulated sugar
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
1 cup mashed bananas (about 2)
1/2 cup chocolate chips (optional)
 

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make the topping: Melt the butter in the cast iron pan over medium heat, stir in the sugar and continue to stir until it dissolves.  Remove from heat and allow to cool. (Pour this mixture into the cake pan if using).
3. Arrange the banana slices evenly onto the sugar mixture. 
4. Prepare the cake: Sift or whisk together the flour, baking soda, baking powder and salt into a medium bowl.
5. In a larger mixing bowl, whisk together the oil and sugar until light and creamy.
6. Add the eggs one at a time, incorporating each fully before adding the next. 
7. Beat in the vanilla and the mashed bananas . Scrape down the sides of the bowl.
8. Gradually beat in half the flour mixture, then add half the buttermilk, repeat with the remaining flour mixture and milk until smooth.  Add chocolate chips (if used).
9. Pour the batter into the pan, spreading it evenly over the sliced bananas.
10. Bake for 35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.