2.5 slightly over-ripe bananas
⅔ cup dark brown sugar
6 tbsp butter, room temperature
1.5 cups self-rising flour
⅔ cup sugar
¼ cup canola oil
2 eggs
½ cup low-fat buttermilk
1 tsp vanilla
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Preheat oven to 350 F.
Combine butter and brown sugar. Spread in the bottom of an 8×8 glass dish. Cut bananas in half, then slice lengthwise in 1/4-inch slices. Arrange slices in sugar mixture.
Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed.
Pour batter over bananas in pan. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.
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