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 family favorite. Every time I make it, the caramelized topping gets compliments and requests 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 to 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.
- Mix 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 to 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.
- Slice and Serve:
- Slice and serve.
Save This cake is perfect for family brunches where everyone loves its rich banana flavor and the delightful caramel topping.
Notes
For extra flavor, add ½ teaspoon ground cinnamon to the batter. Serve with whipped cream or vanilla ice cream for a special treat.
Tools Needed
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 offers a delicious final touch to any meal with its moist crumb and caramelized banana topping.
Recipe FAQ Section
- → How do I achieve the caramel topping without burning it?
Melt butter and brown sugar gently over medium heat, stirring constantly, then bring to a gentle boil for just 30–45 seconds to avoid burning.
- → Can I use a different type of oil in the batter?
Yes, vegetable, canola, or liquid-state coconut oil work well to keep the cake moist without overpowering flavors.
- → What’s the best way to slice the bananas for the topping?
Slice ripe bananas into thick rounds about ½ to ¾ inch thick to maintain their shape and texture after baking.
- → How long should I cool the cake before serving?
Cooling for at least 3 hours allows the caramel to set and the cake to firm up for clean slicing and optimal flavor.
- → Can this cake be stored, and for how long?
Store it airtight at room temperature for up to one week to maintain freshness and moisture.