Upside-Down Banana Bread Cake
I’m a sucker for banana bread anything. With 40+ banana bread and banana recipes and counting, what’s one more.
It’s an easy recipe that’s adapted from one of the most popular recipes on my site, Cream Cheese-Filled Banana Bread.
Rather than baking it as a loaf, I baked it in an 8×8-inch pan, added banana slices, and a heavenly butter and brown sugar topping that caramelizes as the cake bakes.
Caramel sauce and bananas go hand in hand.
If you’re looking for a light and airy banana cake, this isn’t it. It’s denser and the texture is like banana bread. I tried to cover all the bases by calling it ‘banana bread cake’.
The recipe uses oil rather than butter so there’s nothing to cream and no mixer to dirty. Oil keeps quickbreads softer and springier than butter and sour cream (or Greek yogurt) is extra insurance for a soft, springy, moist cake.
If you have 5 or 6 ripe bananas to make use of, I highly recommend this sweetly decadent spin on banana bread.
You can’t go wrong with a caramel sauce topping, thick banana slices, and soft rich cake.
Upside-Down Banana Bread Cake
It’s an easy recipe that's baked in an 8x8-inch pan with banana slices and a heavenly butter and brown sugar topping that caramelizes as the cake bakes. If you're looking for a light and airy banana cake, this isn't it. It's denser and the texture is like banana bread. The recipe uses oil rather than butter so there’s nothing to cream and no mixer to dirty. Oil keeps quickbreads softer and springier than butter and sour cream is extra insurance for a soft, springy, moist cake. If you have ripe bananas, I highly recommend this sweetly decadent spin on banana bread. You can't go wrong with a caramel sauce topping, thick banana slices, and soft rich cake.
Yield: one 8x8-inch cake
Prep Time: 15 minutes
Cook Time: about 42 to 46 minutes
Total Time: 4+ hours, for cooling
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- about 2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick)
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
- 1/4 cup 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
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- Preheat oven to 350F. Line an 8x8-inch pan with heavy duty aluminum foil, spray with cooking spray; set aside.
- Topping - To a large sauce pan, add the butter, brown sugar, and heat over medium heat to melt butter; whisk or stir nearly constantly to mix the sugar into the melting butter. Once butter has melted, allow mixture to come to a boil and boil for about 3o to 45 seconds. Pour sauce into prepared pan.
- Add the banana slices (slice them on the thicker side or they'll 'disappear' into the sauce as the cake bakes) in an even flat layer for complete coverage over the pan, with about 1/2-inch space between bananas. They don't have to be perfectly spaced out; set aside.
- Cake - To a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
- Carefully and evenly pour batter over the banana slices, smooth lightly with a spatula as necessary, and bake for about 42 to 45 minutes, or until cake is set in the center and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. In the final moments of baking I noticed the caramel sauce mixture bubbling up around the sides of the pan; watch your pan so nothing bubbles over or place pan on top of a baking sheet in the final moments. Allow pan to cool on a wire rack for at least 3 hours (I cooled overnight) before inverting and serving. If you line with foil, it's easy to lift cake out with foil overhang, place a cutting board on top of cake, and invert. Cake will keep airtight at room temp for up to 1 week.
Adapted from Cream Cheese-Filled Banana Bread
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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