Banana Split Upside-Down Cake

Ingredients:

Ice cream layer

• 2 cups vanilla ice cream, slightly softened to spreadable
• 2 cups chocolate ice cream, slightly softened to spreadable
• 2 cups strawberry ice cream, slightly softened to spreadable

Topping

• 3/4 cup sugar
• 3 ripe but firm bananas
• Premium flour, for dusting

Cake

• 3 cups premium flour
• 3 tbsp baking powder
• 1 teaspoon coarse salt
• 1 and 3/4 cups sugar
• 1 cup baking powder
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups of sour milk or kefir

Decoration

• 10 - 12 maraschino cherries on stems
• 2 tbsp finely chopped roasted peanuts
• 2 tbsp. multi-colored sprinkles
• Chilled whipped cream, for garnish
• Hot chocolate or caramel sauce, for serving

Preparation:

1. Line a 9-inch (22 cm) round cake tin with two layers of plastic wrap, pressing it into the sides and corners to smooth it out as much as possible, leaving an overhang so you can remove the ice cream.
2. Ice cream layer:
   
   Spoon the vanilla ice cream into the prepared pan and use an offset spatula or the back of a spoon to spread it into an even layer. Freeze for about 1.5-2 hours to set. Repeat with the chocolate and strawberry ice cream, layering them in the pan and freezing each layer until firm (see Note).
   
   Note
   
   The ice cream layer can be assembled a day ahead, covered completely with plastic wrap, and kept in the freezer until ready to use.
3. Meanwhile, preheat the oven to 350°F (175°C). Spray the sides of two 9-inch round cake pans with cooking spray and lightly dust them with flour. Line the bottoms of each pan with circles of parchment paper.
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..
4. Topping:
   
   In a medium skillet, combine the sugar with 1.5 tablespoons of water and stir until the mixture resembles wet sand. Heat over medium heat, swirling the pan occasionally but not stirring with a spoon, until the mixture turns a light amber color, about 5 minutes. Pour the caramel into the bottom of one of the prepared cake pans.
5. Peel and slice each banana crosswise into 3 equal pieces. Cut each piece in half lengthwise. Place two banana pieces, cut-side down, in the caramel mold to form a V. Continue the pattern across the entire mold. Fill any empty spaces with the remaining banana pieces.
6. Cake:
   
   In a medium bowl, whisk together the flour, baking powder, and salt. Combine the sugar and vegetable oil in the bowl of a stand mixer and beat until smooth. Add the eggs one at a time, beating after each addition, then beat in the vanilla extract until fully incorporated. With the mixer on low speed, add the flour in three additions, alternating with the buttermilk and scraping down the sides of the bowl as needed. Then knead the dough on medium speed for a full 1 minute.
7. Divide the batter evenly between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour (the plain cake will be done sooner than the banana cake, so check both). Cool on a wire rack, allowing the cakes to handle, for about 25 minutes, then invert the cakes onto the racks to cool completely.
8. Place the plain cake layer on a cake stand or plate. Remove the ice cream from the freezer and unmold it by pulling the film. Invert the ice cream layer directly onto the cake layer. Top with the second cake layer, banana topping facing up.
9. Decorate the cake with whipped cream, then top with cherries and sprinkle with chopped peanuts and colorful sprinkles. Serve immediately, drizzled with hot caramel sauce.