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 quickly become my favorite way to use leftover bananas, impressing family and friends every time.
Ingredients
- Unsalted butter: ½ cup (1 stick)
- Light brown sugar: 1 cup packed for topping, ½ cup packed for cake
- Ripe bananas: 2 to 3 medium/large, sliced into thick rounds (½ to ¾-inch thick) for topping; 1 cup mashed (about 2 to 3 medium/large bananas) for cake
- Large egg: 1
- Granulated sugar: ¼ cup
- Canola or vegetable oil: ¼ cup (or liquid-state coconut oil)
- Sour cream: ¼ cup (lite or Greek yogurt may be substituted)
- Vanilla extract: 2 teaspoons
- All-purpose flour: 1 cup
- Baking powder: ½ teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
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 This banana bread cake is always a favorite during our family brunches, bringing everyone together for a sweet moment.
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 guaranteed crowd-pleaser that balances flavor and texture perfectly.
Recipe Help & Answers
- → How do I get the caramel topping right?
Melt butter and brown sugar over medium heat, stirring until smooth. Bring to a gentle boil briefly to thicken, then pour evenly and arrange banana slices before adding batter.
- → What’s the best way to slice bananas for topping?
Sliced bananas should be about ½ to ¾ inch thick, laid in a single layer with slight gaps to ensure proper caramel coverage and cooking.
- → How long should the cake cool before flipping?
Allow at least 3 hours of cooling in the pan to let the caramel set and the cake firm up for clean inversion.
- → Can sour cream be substituted?
Yes, lite sour cream or Greek yogurt can be used instead to maintain moisture and add slight tangness.
- → What enhances the flavor of this banana cake?
Adding ground cinnamon to the batter or serving with whipped cream or vanilla ice cream elevates the warm, rich notes.
- → How to prevent caramel overflow during baking?
Place the baking pan on a baking sheet to catch any caramel bubbles that may spill over in the oven.