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 cake has quickly become a favorite in my family especially for weekend brunches where it disappears fast.
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 Baking this cake always brings my family together with smiles and stories over a warm slice.
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 delightful treat that always impresses guests and satisfies sweet cravings.
Recipe FAQ
- → How do I achieve the caramelized banana topping?
Melt butter and brown sugar in a saucepan until smooth, then boil gently before pouring into the pan and layering the banana slices on top.
- → Can I substitute sour cream in the batter?
Yes, Greek yogurt or lite sour cream can be used to maintain moisture and tenderness.
- → What is the best way to prevent the caramel from overflow?
Place the baking pan on a baking sheet during the last minutes of baking to catch any bubbling overflow.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- → Can this dish be stored and for how long?
Store airtight at room temperature for up to one week to retain freshness.