1/4 cup butter

3 tbsp miso

1/2 cup brown sugar

3 ripe but still firm bananas, cut in half length wise

3 overripe bananas

1/2 cup sour cream

2 tsp vanilla

1 1/2 cup ap flour

1 tsp baking soda

2 eggs

1/2 cup canola oil

1 cup sugar

1 tsp salt

Preheat oven to 350F. Line the bottom of an 8 inch cake pan with parchment
heat a pan over medium, melt butter then whisk in miso and brown sugar. Cook until thick and viscous, about 2 minutes
Pour the caramel into the bottom of the cake pan and swirl around to coat the surface evenly. Arrange the bananas cut side down.
In a medium bowl, mix the sour cream, overripe bananas, vanilla and baking soda
Using an electric mixer, cream the eggs with sugar. Stream in the oil.
Stir in the banana mixture, then gently incorporate flour and salt
Pour batter over the caramel and cut bananas then bake in oven until cooked through, about 60 minutes
run a knife around the edge of the cake, let cool for about 5 minutes, then invert onto a plate
Let rest for 15 minutes before enjoying.