Save to Pinterest 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 enjoyed baking this banana bread cake for my family and loved how the caramelized bananas added an extra layer of sweetness and texture.
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 30–45 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 42–45 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 to Pinterest This banana bread cake always brings smiles during our family brunches, especially when served with a scoop of vanilla ice cream.
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 to Pinterest This banana bread cake is sure to become a favorite with its rich flavors and moist texture that make every bite delicious.
Recipe Questions & Answers
- → How do I achieve caramelized banana slices?
Butter and brown sugar are melted together until smooth and bubbly, creating a caramel base. Sliced bananas are arranged on top before adding the batter.
- → What is the best way to cool the cake?
Allow the cake to cool in the pan on a wire rack for at least 3 hours or overnight before inverting to maintain the topping’s integrity.
- → Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt may be substituted for sour cream to maintain moisture and tenderness without altering the texture significantly.
- → What type of pan should I use?
An 8×8-inch baking pan lined with heavy-duty aluminum foil and sprayed with cooking spray ensures easy removal and even baking.
- → How can I prevent caramel overflow during baking?
Place the pan on a baking sheet during the last minutes of baking to catch any bubbling caramel that may overflow.