This recipe makes a mean upside-down cake in a 9" round cake pan. I've used sliced peaches, fresh red currants, and blueberries all to good effect. I usually reduce the sugar when I'm making banana bread as a snacking loaf; as a cake, I'll make the recipe as written and pour it into the greased pan on top of my fruit, then unmold and invert to serve. I like how the bread bakes up as a 9" round so well that I often make it this way even without the upside-down part and just cut it in wedges to serve. Less risk of a dense bottom layer than in a loaf pan, bakes a bit faster, and super-easy to slice.

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