Crock Pot Banana Upside Down Cake

(from Lauren S.)

Bananas:
5 T butter, cut in small pieces, plus more for crock pot
¾ c brown sugar
1 T molasses
2 T pineapple juice
6 ripe, medium bananas, peeled & halved lengthwise

Butter inside of crock pot, line completely with foil, & then butter foil. Turn crock pot onto high. Sprinkle butter, brown sugar, & mixture of molasses & pineapple juice over bottom of crock pot. Cover with banana halves, cut side down, slightly overlapping, & press them into the sugar.

Cake:
¾ c flour
¾ t baking powder
½ t cinnamon
¼ t nutmeg
¼ t salt
4 T butter, softened
2/3 c sugar
1 egg, at room temp
1 egg yolk, at room temp
2 T milk, at room temp

Combine flour, baking powder, cinnamon, nutmeg, & salt in bowl. In another bowl, beat butter & sugar on high, til light & fluffy (about 10 mins). Beat in egg. Beat in egg yolk. Turn mixer to low, & mix in 1/3 part flour mixture. Mix in 1 T milk. Mix in 1/3 part flour mixture. Mix in 1 T milk. Mix in last of flour mixture. Briefly mix batter on medium to smooth it out. Pour batter over bananas, & even out with spatula.

Lay doubled length of paper towels from end to end over top of crock pot, to line lid & create tighter seal. Put lid on crock pot, & continue cooking on high, til cake begins to slightly brown on sides, & springs back when touched in middle (about 3 ½ hrs).

Turn off crock pot, & let cake sit 20 mins more. Lift cake from crock pot using the foil, & set on counter to cool 30 mins. Fold back foil, & carefully invert cake onto platter so you can see bananas. Serve with ice cream, if desired.