Pineapple Banana Upside-Down Cake

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan over low heat, melt the butter and brown sugar together, stirring until smooth and bubbly. Pour this mixture into a 9-inch round cake pan, spreading it evenly across the bottom.

3.Arrange the pineapple slices over the brown sugar mixture, and place banana slices in between the pineapple slices for an attractive presentation.

4.In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

5.In another bowl, cream together the granulated sugar and remaining butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

7.Pour the batter over the pineapple and banana arrangement in the cake pan, spreading it gently to cover the fruit evenly.

8.Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

9.Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the pineapple and banana to be on top.

10.Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.