Banana Upside Down Cake: A Sweet and Simple Twist on a Classic

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper.
In a small saucepan, melt 1/4 cup butter over medium heat. Stir in the brown sugar and cinnamon, cooking for 2-3 minutes until the sugar has dissolved and the mixture is smooth. Pour the brown sugar mixture into the prepared cake pan, spreading it evenly.
Arrange the banana slices over the brown sugar mixture in a single layer. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter over the banana layer in the cake pan, spreading it evenly with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Carefully invert the cake onto a serving plate and remove the pan and parchment paper. Let the cake cool before serving.
Serving and Storage Tips: