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 cake has quickly become a family favorite at brunch, with everyone asking for seconds and loving the caramelized banana topping.
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 3045 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 4245 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 cake often brings warm moments as family gathers around the brunch table to enjoy a slice together.
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 a delicious way to use ripe bananas and impress guests with a simple yet elegant dessert.
Recipe Questions & Answers
- → How do I prevent the caramel from overflowing during baking?
Place the baking pan on a larger baking sheet to catch any caramel bubbles that may overflow, keeping your oven clean.
- → Can I substitute the sour cream with another ingredient?
Greek yogurt or a lite sour cream alternative can be used to maintain moisture and tanginess in the cake.
- → What is the best way to arrange banana slices on top?
Lay the banana slices evenly in a single layer with about half an inch between each slice to ensure even caramel coverage and baking.
- → How long should the cake cool before serving?
Allow the cake to cool at least three hours on a wire rack before inverting; this ensures the caramel sets properly.
- → Can I add spices for extra flavor?
Adding half a teaspoon of ground cinnamon to the batter adds warmth without overpowering the banana and caramel notes.
- → What is the best way to store the cake?
Store airtight at room temperature for up to one week to preserve freshness and moisture.