Plantain Upside-Down Cake

I joined Bountiful Baskets and have been receiving wonderful baskets of fresh fruit and veggies each week.  Sometimes we get unusual produce like plantains.  I have never used a plantain, so I did a little research on the internet and combined several recipe ideas to come up with my own  version.  Here is my recipe for

Plantain Upside-Down Cake.

2 large black plantains
1/3 cup brown sugar
3 Tablespoons of melted butter

Cake Batter

1 cup all purpose flour

1 cup whole wheat flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or healthy Earth Balance
1/2 cup sugar
1/2 cup agave or honey
3 large eggs
2/3 cup almond or soy milk with 1 tsp lemon added to sour
1 teaspoon vanilla or 1 vanilla bean scraped

Start with 2 large black Plantains (Plantains come green, yellow, and spotted black).  The more they ripen, the sweeter they are.

Peel, and cut in half lengthwise and then lengthwise into quarters, then chop into 1/4 inch slices.  Place into a pyrex dish.  Mine was 7x9 but you could use an 8x8.  Sprinkle the brown sugar over the slices and drizzle with the melted butter.  Mix together and bake at 400 degrees for about 20 minutes until carmelized.

While this is cooling a bit, make the cake batter.

Cream the sugar and butter together in a mixer.  Add the agave, eggs, vanilla and buttermilk. Mix.  Combine the dry ingredients into a bowl and add to the wet mixture a little at a time.  Do not overbeat this cake. Scrape the sides of the bowl when necessary.

 Spread over the the top of the warm carmelized plantain and bake at 350 degrees for about 25-35 minutes depending on the size of your pan.  This cake is enjoyed best while warm.  Top with whipped Cream, or Ice Cream if desired.   Yummy