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.
I love how this banana bread cake transforms ripe bananas into a crowd-pleasing dessert that feels special enough for guests while still comforting for everyday enjoyment.
Ingredients
- For the Topping: ½ cup (1 stick) unsalted butter
- For the Topping: 1 cup light brown sugar, packed
- For the Topping: 2 to 3 medium/large ripe bananas, sliced into thick rounds ( ½ to ¾ inch thick)
- For the Cake: 1 large egg
- For the Cake: ½ cup light brown sugar, packed
- For the Cake: ¼ cup granulated sugar
- For the Cake: ¼ cup canola or vegetable oil (or liquid-state coconut oil)
- For the Cake: ¼ cup sour cream (lite or Greek yogurt may be substituted)
- For the Cake: 2 teaspoons vanilla extract
- For the Cake: 1 cup mashed ripe bananas (about 2 to 3 medium/large bananas)
- For the Cake: 1 cup all-purpose flour
- For the Cake: ½ teaspoon baking powder
- For the Cake: ½ teaspoon baking soda
- For the Cake: ¼ teaspoon salt
Instructions
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- Arrange the sliced bananas in a single, even layer over the caramel sauce, leaving about ½ inch between slices. Set aside.
- Step 4:
- Prepare the Cake: In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream, and vanilla until well combined.
- Step 5:
- Stir in the mashed bananas.
- Step 6:
- Add the flour, baking powder, baking soda, and salt. Stir until just combined do not overmix.
- Step 7:
- Carefully pour the batter over the banana slices in the pan, smoothing the top with a spatula if needed.
- Step 8:
- 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).
- Step 9:
- 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.
- Step 10:
- Slice and serve.
Save My family always gathers around this banana bread cake as it brings warmth and joy to every occasion, making every bite feel like a shared treasure.
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 balance of moist crumb and caramelized topping for a delightful treat any time of day.
Recipe Q&A
- → How do I caramelize the banana slices?
Melt butter and brown sugar over medium heat, stirring until smooth and gently boiling. Then pour the caramel into the pan before arranging banana slices on top.
- → Can I use other types of bananas?
Medium to large ripe bananas are best for sweetness and texture, but slightly underripe may affect flavor and caramelization.
- → Why is it important to cool before inverting?
Cooling for several hours allows the caramel to set and prevents the bread from breaking while flipping it out of the pan.
- → Can this be made gluten-free?
Using a gluten-free flour blend can work, but texture and rise may vary slightly from the original.
- → How to add extra flavor to the batter?
Incorporate ½ teaspoon ground cinnamon or vanilla extract for subtle warmth and enhanced aroma.
- → What is the best way to store this dessert?
Keep airtight at room temperature for up to one week to maintain moisture and freshness.