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Banana Bread Cake Recipe

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4.9 from 5 reviews

A moist and flavorful Banana Bread Cake topped with caramelized banana slices. This cake combines a buttery brown sugar topping with ripe bananas and a tender crumb, perfect for dessert or a sweet snack.

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; 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line an 8×8-inch pan with heavy duty aluminum foil and spray it with cooking spray. Set aside for now.
  2. Make the Topping: In a large saucepan, add the unsalted butter and 1 cup packed light brown sugar. Heat over medium heat, whisking or stirring almost constantly to mix the sugar into the melting butter. Once the butter has melted, bring the mixture to a boil and let it boil for about 30 to 45 seconds. Pour this sauce into the prepared pan.
  3. Arrange Banana Slices: Place the banana slices in an even, flat layer over the sugar-butter sauce in the pan. Space them about ½-inch apart. The slices should be on the thicker side to avoid them disappearing into the sauce while baking. Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together the egg, ½ cup packed light brown sugar, granulated sugar, oil, sour cream, and vanilla extract until combined. Stir in the mashed ripe bananas.
  5. Add Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Gently stir until just combined, being careful not to overmix the batter.
  6. Assemble and Bake: Carefully and evenly pour the cake batter over the banana slices in the pan. Smooth the top lightly with a spatula if needed. Bake in the preheated oven for 45 minutes or until the cake is set in the center and a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool and Serve: Remove the pan from the oven and place on a wire rack. Allow the cake to cool completely for at least 3 hours (overnight is best). Once cooled, use the foil overhang to lift the cake from the pan, place a cutting board on top, invert the cake, and serve.

Notes

  • Use ripe bananas for the best flavor and natural sweetness.
  • Slicing bananas thick helps them hold their shape during baking.
  • You can substitute sour cream with Greek yogurt for a tangy flavor.
  • Letting the cake cool thoroughly before inverting ensures the topping sets nicely and doesn’t fall apart.
  • Line the pan with heavy-duty foil for easy removal of the cake.
  • Do not overmix the batter to keep the cake tender and moist.

Find it online: https://sweetworldtastes.com/banana-bread-cake-recipe/