banana bread cake caramelized (Print Version)
Lush banana cake with caramelized banana topping, perfect for dessert or an afternoon treat.
# Ingredients:
→ Topping
01 -
½ cup unsalted butter
02 -
1 cup light brown sugar, packed
03 -
2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick)
→ Cake
04 -
1 large egg
05 -
½ cup light brown sugar, packed
06 -
¼ cup granulated sugar
07 -
¼ cup canola or vegetable oil (liquid-state coconut oil may be substituted)
08 -
¼ cup sour cream (lite is okay; or Greek yogurt may be substituted)
09 -
2 teaspoons vanilla extract
10 -
1 cup mashed ripe bananas (about 2 to 3 medium/large bananas)
11 -
1 cup all-purpose flour
12 -
½ teaspoon baking powder
13 -
½ teaspoon baking soda
14 -
¼ teaspoon salt, or to taste
# Steps:
01 -
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with heavy duty aluminum foil and spray with cooking spray; set aside.
02 -
To a large saucepan, add butter, brown sugar, and heat over medium heat to melt butter. Whisk or stir constantly to combine the sugar into the melting butter. Allow mixture to come to a boil and boil for 30 to 45 seconds. Pour sauce into the prepared pan. Add the banana slices in an even layer over the sauce, leaving about 1/2-inch space between slices. Set aside.
03 -
To a large bowl, add egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract, and whisk to combine. Add the mashed bananas and stir. Add flour, baking powder, baking soda, and salt, and stir until just combined. Do not overmix.
04 -
Carefully pour the batter over the banana slices in the pan, smoothing lightly with a spatula as needed. 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. Allow the pan to cool on a wire rack for at least 3 hours before inverting and serving.
05 -
If you lined the pan with foil, lift the cake out using the foil overhang. Place a cutting board on top, invert, and gently remove the foil to reveal the topping. Slice and serve.
# Notes and Tips:
01 -
In the final moments of baking, the caramel sauce may bubble around the edges. Place your pan on a baking sheet to avoid overflow.
02 -
Cake will stay fresh in an airtight container at room temperature for up to 1 week.