BANANA UPSIDE-DOWN CAKE

9 Tbs. unsalted butter
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.

Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.

In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.

Bake until a skewer inserted into the center comes out clean, about 50 minutes.

Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.