Banana Bread Cake with Caramelized Banana Topping Recipe
This Banana Bread Cake features a luscious caramelized banana topping and a moist, flavorful banana cake. Perfectly baked to golden perfection, it combines the rich sweetness of brown sugar butter topping with the tender crumb of banana-infused cake, creating a delightful dessert or snack for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 Oven: Preheat your oven to 350°F and line an 8×8-inch pan with heavy duty aluminum foil. Spray the foil-lined pan with cooking spray and set aside.
- Make Topping: In a large saucepan over medium heat, add the unsalted butter and light brown sugar. Stir or whisk nearly constantly until the butter melts and the sugar is fully incorporated. Let the mixture come to a boil and boil for 30 to 45 seconds. Pour this hot sugar butter sauce evenly into the prepared pan.
- Arrange Bananas: Place the sliced bananas on top of the warm topping in an even flat layer, leaving about ½-inch space between slices. The bananas should be sliced thick to prevent them from sinking into the topping during baking. Set aside.
- Prepare Cake Batter: In a large bowl, whisk together the egg, light brown sugar, granulated sugar, oil, sour cream, and vanilla extract until combined. Stir in the mashed bananas. Add flour, baking powder, baking soda, and salt, stirring just until combined—avoid overmixing to keep the cake tender.
- Assemble and Bake: Carefully pour the batter evenly over the banana slices and smooth the top lightly with a spatula. Bake in the preheated oven 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 batter.
- Cool and Serve: Remove the pan from the oven and cool on a wire rack for at least 3 hours (cooling overnight is recommended). To serve, lift the cake out using the foil overhang, place a cutting board on top, and invert the cake so the caramelized banana topping is on top. Slice and enjoy.
Notes
- Slicing bananas thicker helps them hold their shape and enhances the topping's appearance.
- Using sour cream or Greek yogurt adds moisture and slight tang to the cake, but you can substitute with full-fat versions if preferred.
- Line the pan with heavy-duty foil for easy removal and cleanup.
- Do not overmix the batter; overmixing can make the cake dense.
- Allowing the cake to cool fully before inverting ensures the topping sets properly and doesn’t stick.
- You can substitute canola oil with melted coconut oil for a subtle coconut flavor.
