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Banana Bread Cake with Caramelized Banana Topping Recipe

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5 from 7 reviews

This moist and flavorful Banana Bread Cake features a rich brown sugar and butter topping with thick banana slices, layered beneath a tender banana-spiced cake. Perfect as a dessert or a sweet treat, this cake is baked in an 8×8-inch pan and cooled thoroughly for easy slicing and serving.

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

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch pan with heavy duty aluminum foil and spray the foil with cooking spray; set aside.
  2. Make the Topping: In a large saucepan over medium heat, combine the unsalted butter and 1 cup packed light brown sugar. Stir or whisk constantly to melt the butter and dissolve the sugar. Allow the mixture to come to a boil and boil for 30 to 45 seconds, stirring constantly. Immediately pour the hot sauce into the prepared pan.
  3. Arrange Banana Slices: Evenly layer the thick banana slices in the pan over the brown sugar topping, spacing them about ½ inch apart but they do not need to be perfectly arranged. Set aside.
  4. Mix Wet Ingredients for Cake: In a large bowl, whisk together the egg, ½ cup packed light brown sugar, granulated sugar, canola or vegetable oil, sour cream, and vanilla extract until combined.
  5. Add Mashed Bananas to Batter: Stir the mashed bananas into the wet mixture until incorporated.
  6. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the bowl. Stir gently until just combined without overmixing to keep the cake tender.
  7. Pour Batter Over Banana Slices: Carefully pour the batter evenly over the banana slices and smooth the top lightly with a spatula if needed.
  8. Bake the Cake: 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 but no raw batter.
  9. Cool Thoroughly: Remove the pan from the oven and allow the cake to cool on a wire rack for at least 3 hours or preferably overnight to set completely.
  10. Invert and Serve: Using the foil overhang, lift the cake out of the pan onto a cutting board. Place another cutting board on top, invert to release the cake, and serve.

Notes

  • Use ripe bananas for maximum flavor and sweetness; the thicker slices in the topping give a nice texture contrast.
  • You can substitute sour cream with Greek yogurt for a slight tang and moisture.
  • Line the pan with heavy duty aluminum foil for easy removal and clean-up.
  • Do not overmix the batter once the flour is added to ensure a tender crumb.
  • Allow the cake to cool completely to prevent breakage when flipping out of the pan.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://freshfromkitchen.com/banana-bread-cake-with-caramelized-banana-topping-recipe/