Save A decadent twist on classic banana bread, this moist cake features caramelized banana slices atop a tender, flavorful crumb. Perfect for using up ripe bananas, its a showstopper dessert or brunch treat.
This recipe quickly became a family favorite after I baked it for a weekend brunch. The caramelized bananas on top add a delightful sweetness that everyone loves.
Ingredients
- For the Topping: ½ cup (1 stick) unsalted butter, 1 cup light brown sugar packed, 2 to 3 medium/large ripe bananas sliced into thick rounds (½ to ¾ inch thick)
- For the Cake: 1 large egg, ½ cup light brown sugar packed, ¼ cup granulated sugar, ¼ cup canola or vegetable oil (or liquid state coconut oil), ¼ cup sour cream (lite or Greek yogurt may be substituted), 2 teaspoons vanilla extract, 1 cup mashed ripe bananas (about 2 to 3 medium/large bananas), 1 cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with heavy-duty aluminum foil and spray with cooking spray. Set aside.
- Prepare the Topping:
- In a large saucepan melt the butter and brown sugar over medium heat, stirring constantly until the mixture is smooth. Once melted, bring to a gentle boil and cook for 30 45 seconds. Pour the caramel evenly into the prepared pan.
- Arrange Bananas:
- Arrange the sliced bananas in a single even layer over the caramel sauce, leaving about ½ inch between slices. Set aside.
- Prepare the Cake:
- In a large bowl whisk together the egg, brown sugar, granulated sugar, oil, sour cream, and vanilla until well combined.
- Mix Bananas:
- Stir in the mashed bananas.
- Add Dry Ingredients:
- Add the flour, baking powder, baking soda, and salt. Stir until just combined do not overmix.
- Pour Batter:
- Carefully pour the batter over the banana slices in the pan, smoothing the top with a spatula if needed.
- Bake:
- Bake for 42 45 minutes, or until the cake is set in the center and a toothpick inserted comes out clean or with a few moist crumbs (no wet batter).
- Cool:
- Cool the cake in the pan on a wire rack for at least 3 hours (or overnight) before inverting onto a serving platter. To invert, lift the cake out with the foil overhang, place a cutting board on top, and flip.
- Serve:
- Slice and serve.
Save My family enjoys gathering around this cake each weekend, sharing stories over a warm slice with whipped cream on the side.
Notes
For extra flavor, add ½ teaspoon ground cinnamon to the batter. Serve with whipped cream or vanilla ice cream for a special treat.
Required Tools
8×8 inch baking pan, heavy-duty aluminum foil, cooking spray, large saucepan, large mixing bowl, whisk, spatula, wire rack
Allergen Information
Contains Eggs, Wheat (gluten), Dairy. May contain traces of tree nuts or soy if using coconut oil or certain brands of ingredients. Always check labels if you have allergies.
Save This banana bread cake is a perfect blend of moist cake and sweet caramelized bananas, ideal for any occasion.
Recipe Questions
- → How do you get the caramel layer smooth and even?
Melt butter and brown sugar together, stirring constantly over medium heat until smooth, then boil gently for 30–45 seconds before pouring evenly into the pan.
- → What thickness should the banana slices be for the topping?
Slice bananas into thick rounds approximately ½ to ¾ inch thick to maintain texture and appearance once baked.
- → Why is it important to cool the cake before inverting?
Cooling for at least 3 hours allows the caramel to set, making it easier to invert the cake without the topping sliding off.
- → Can I substitute sour cream with yogurt?
Yes, lite sour cream or Greek yogurt can be used interchangeably in the batter for a tender crumb and moist texture.
- → How can I prevent caramel overflow during baking?
Place the baking pan on a sheet tray to catch any bubbling caramel that overflows during cooking.