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 made this banana bread cake several times and it never fails to impress guests with its rich texture and sweet banana fragrance.
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 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.
- Stir 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 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 This banana bread cake has become a favorite at family gatherings, evoking warm memories of shared breakfasts and cozy afternoons.
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 recipe blends classic flavors with a delightful caramelized topping, making it perfect for any occasion.
Kitchen Guide
- → How do I get the bananas perfectly caramelized?
Melt butter and brown sugar over medium heat until smooth, then cook gently to form caramel. Arrange thick banana slices over the caramel to achieve a glossy, caramelized topping after baking.
- → Can I substitute any ingredients to make it dairy-free?
Use plant-based sour cream alternatives and non-dairy butter substitutes to keep the cake moist and rich without dairy.
- → What is the best way to avoid a soggy bottom from the caramel?
Place the baking pan on a larger sheet during baking to catch overflow and help heat distribute evenly, preserving texture.
- → How ripe should the bananas be for best results?
Choose bananas with brown spots for natural sweetness and soft texture that blends well into the batter and caramelizes nicely on top.
- → Can this be made ahead of time?
Yes, cool the cake completely, then invert and store at room temperature covered airtight for up to one week to maintain freshness.