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 have always enjoyed making this banana bread cake because it transforms ripe bananas into a delicious treat that impresses family and guests alike.
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
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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 banana slices:
- 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 mashed 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.
- Slice and serve:
- Slice and serve.
Save My family looks forward to this cake every weekend as a special moment we share over coffee and laughter.
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 comfort and elegance, ideal for any occasion.
Kitchen Help
- → How do you achieve the caramel topping?
Butter and brown sugar are melted together and gently boiled to create a smooth caramel, which is poured into the pan before arranging banana slices on top.
- → What banana thickness is best for topping?
Banana slices about ½ to ¾-inch thick work best to hold shape and texture after baking.
- → How long should the cake cool before inverting?
Cooling for at least 3 hours or overnight ensures the cake sets properly and the caramel topping firms for clean inversion.
- → Can sour cream be substituted in the batter?
Yes, lite sour cream or Greek yogurt can be used to maintain moistness and texture.
- → What helps prevent caramel overflow during baking?
Placing the pan on a baking sheet catches any bubbling caramel and keeps the oven clean.
