Description
Delight in the rich, buttery Upside-Down Banana Bread Cake featuring caramelized banana slices atop a moist, flavorful banana-infused cake. This unique twist on classic banana bread combines a luscious brown sugar topping with ripe bananas, creating a beautiful and delicious dessert perfect for any occasion.
Ingredients
Topping
- ½ cup unsalted butter
- 1 cup light brown sugar, packed
- 2 to 3 medium/large ripe bananas, sliced into thick rounds (about ½ to ¾ inch thick)
Cake
- 1 large egg
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup canola or vegetable oil (liquid-state coconut oil may be substituted)
- ¼ cup sour cream (lite is okay; 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, or to taste
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with heavy-duty aluminum foil and spray it with cooking spray to prevent sticking. Set aside.
- Make the topping: In a large saucepan, combine the unsalted butter and 1 cup of light brown sugar. Heat over medium heat, stirring or whisking almost constantly to melt the butter and dissolve the sugar. Once melted, allow the mixture to come to a gentle boil and boil for 30 to 45 seconds. Pour this caramel sauce into the prepared pan.
- Add banana slices: Arrange the banana slices in an even, flat layer over the caramel sauce in the pan. Space them about ½ inch apart to ensure they don’t clump or vanish into the sauce during baking. They don’t need to be perfectly spaced.
- Make the cake batter: In a large bowl, whisk together the egg, ½ cup light brown sugar, granulated sugar, oil, sour cream, and vanilla extract until combined. Stir in the mashed bananas until evenly mixed.
- Add dry ingredients: Gently add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Stir just until combined—avoid overmixing to keep the cake tender.
- Bake: Carefully pour the cake batter evenly over the banana slices in the pan and smooth the top lightly with a spatula. Bake for 42 to 45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter.
- Cool and invert: Allow the pan to cool on a wire rack for at least 3 hours, preferably overnight, to let the topping set and the cake firm up. Using the foil overhang, lift the cake from the pan, place a cutting board on top, and invert to reveal the caramelized banana topping.
Notes
- In the final moments of baking, the caramel sauce may bubble up around the pan edges; watch closely to avoid spills or place the pan on a baking sheet to catch any overflow.
- The cake can be stored airtight at room temperature for up to 1 week, maintaining its moist texture and flavor.
- Slicing the bananas thicker helps them retain their shape and texture during baking, preventing them from dissolving into the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
