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 recipe has become a family favorite after I made it for a weekend brunch and everyone asked for seconds.
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.
- 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.
- Combine Batter and Topping:
- 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 Cake:
- 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 We gathered around the table every weekend enjoying slices warm with 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 balances sweet and tender perfectly offering a delicious twist on a classic dessert.
Recipe Help & Answers
- → What type of bananas work best for this cake?
Ripe to very ripe bananas provide optimal sweetness and moisture, enhancing the cake's natural flavor and texture.
- → Can I substitute sour cream with other ingredients?
Yes, Greek yogurt or a lite sour cream alternative can be used to maintain moisture and tenderness without altering taste significantly.
- → How do I prevent the caramel from overflowing while baking?
Place the cake pan on a baking sheet during the last minutes of baking to catch any bubbling caramel that might spill over.
- → How long should the cake cool before serving?
The cake requires at least 3 hours of cooling to set properly before inverting and slicing, though overnight cooling enhances texture and flavor.
- → Can I add spices to enhance the flavor?
Adding ½ teaspoon of ground cinnamon to the batter adds warmth and depth without overpowering the banana and caramel notes.