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 banana bread cake quickly became a favorite in my family. I love how the caramelized bananas add a special touch that impresses every guest.
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
- 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 3045 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 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).
- 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.
Pin it This cake brings my family together every weekend. The kids especially love helping slice the bananas and enjoying the end result.
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.
Pin it This banana bread cake is a guaranteed crowd-pleaser that elevates any occasion with its rich flavors and beautiful presentation.
Frequently Asked Questions
- → What causes the moist texture in this loaf?
The combination of ripe mashed bananas, brown sugar, sour cream, and oil contributes moisture, creating a tender and soft crumb.
- → How do you achieve the caramelized banana topping?
Butter and brown sugar are melted and gently boiled before arranging sliced bananas atop the caramel in the pan, producing a rich caramel layer when baked and inverted.
- → Can I substitute ingredients for dietary needs?
Sour cream can be replaced with Greek yogurt for a lighter option, and vegetable oil can be swapped with coconut oil, but allergen considerations apply.
- → Why is cooling time important before serving?
Cooling allows the caramel topping to firm up and the loaf to set, ensuring clean slices and enhanced flavors.
- → How can I enhance the loaf’s flavor profile?
Adding ground cinnamon to the batter offers a warm spice note that complements the banana and caramel beautifully.
- → What type of pan is best for baking this loaf?
An 8×8-inch baking pan lined with heavy-duty foil ensures easy inversion and prevents sticking, preserving the caramel topping.