Save to Pinterest 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 banana bread cake quickly became a favorite in my home for weekend brunches and special occasions.
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 to 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.
- Add 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 to 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 to Pinterest This recipe always brings the family together especially on lazy Sunday mornings.
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 to Pinterest This banana bread cake is the perfect blend of moist texture and sweet caramel notes for any occasion.
Common Recipe Questions
- → How do I achieve a moist texture?
Incorporate sour cream and mashed ripe bananas into the batter to keep the cake tender and moist.
- → What is the best way to caramelize the bananas?
Melt butter and brown sugar over medium heat, then arrange banana slices over the caramel before adding the batter.
- → Can I use different oils for this cake?
Yes, canola, vegetable, or liquid-state coconut oil work well without altering the cake's moistness.
- → How long should the cake cool before inverting?
Allow the cake to cool at least 3 hours or overnight to ensure the caramel sets properly for easy flipping.
- → What flavor additions enhance this cake?
Adding a half teaspoon of ground cinnamon to the batter complements the banana and caramel flavors nicely.