Description
This Banana Bread Cake is a moist and flavorful dessert featuring a caramelized banana topping and a tender banana-infused cake baked to perfection. The rich buttery topping combined with ripe bananas offers a luscious caramelized base, while the spiced, fluffy cake layer creates a delightful treat perfect for breakfast, dessert, or a comforting snack.
Ingredients
Topping
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- About 2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick)
Cake
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
- 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla paste
- 1 cup mashed ripe bananas (about 2 to 3 medium/large bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (or to taste)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty aluminum foil, ensuring some overhang to easily lift the cake later. Lightly spray the foil with cooking spray to prevent sticking and set the pan aside.
- Make the Topping: In a large saucepan, combine the butter and 1 cup of packed light brown sugar. Heat over medium heat, stirring or whisking almost constantly until the butter melts and the sugar dissolves. Allow the mixture to come to a gentle boil and let it boil for about 30 to 45 seconds, stirring occasionally to avoid burning.
- Assemble the Topping: Pour the hot caramelized sauce into the prepared pan, spreading it evenly. Arrange the banana slices in a single even layer over the sauce, spacing them about 1/2 inch apart. The slices should be thick to prevent them from disappearing into the caramel during baking. Set aside while preparing the cake batter.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the egg, 1/2 cup packed light brown sugar, granulated sugar, oil, sour cream, and vanilla paste until well combined and smooth.
- Add Mashed Bananas: Stir the mashed bananas into the wet mixture until fully incorporated.
- Combine Dry Ingredients: In a separate bowl (optional), whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
- Assemble and Bake: Carefully pour the cake batter evenly over the banana slices and caramel sauce in the pan. Smooth the top lightly with a spatula if needed. Place the pan in the preheated oven and 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 but no batter.
- Cool and Invert: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool completely for at least 3 hours, preferably overnight. To serve, use the foil overhang to lift the cake out of the pan. Place a cutting board on top of the cake, then invert it carefully so the caramelized banana topping is on top. Slice and enjoy.
Notes
- Use thick banana slices for the topping to prevent them from dissolving into the caramel during baking.
- Do not overmix the batter once the flour is added to maintain a tender cake texture.
- Cooling the cake fully before inverting is crucial to keep the topping intact and prevent it from running.
- If you prefer a richer flavor, substitute the sour cream with Greek yogurt or use liquid-state coconut oil instead of canola or vegetable oil.
- Line the pan with foil with overhang to make removing the cake easier.
