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Banana Bread Cake

Irresistible Banana Bread Cake to Satisfy Your Sweet Cravings

This Banana Bread Cake transforms classic banana bread into a delightful dessert with caramelized bananas.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel Layer
  • 1/4 cup Unsalted Butter Consider using salted butter for added flavor.
  • 1 cup Light Brown Sugar Packed tightly for optimal flavor.
  • 2-3 medium/large Ripe Bananas Sliced into thick rounds for caramelization.
For the Cake Batter
  • 1 large Egg Binds ingredients for structure.
  • 1/2 cup Granulated Sugar Enhances sweetness; can be adjusted.
  • 1/4 cup Canola or Vegetable Oil Adds moisture; substitute with melted coconut oil if desired.
  • 1/2 cup Sour Cream Adds moisture and tang; Greek yogurt can be used as a substitute.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; pure extract is preferred.
  • 2-3 medium/large Mashed Ripe Bananas Crucial for banana flavor.
  • 1 1/2 cups All-Purpose Flour Provides structure; can swap with gluten-free flour.
  • 1 teaspoon Baking Powder Helps the cake rise.
  • 1/2 teaspoon Baking Soda Works with acidic sour cream to leaven.
  • 1/4 teaspoon Salt Enhances the flavor.

Equipment

  • Mixing Bowl
  • Medium Saucepan
  • 8x8-inch Baking Pan

Method
 

Step-by-Step Instructions for Upside-Down Banana Bread Cake
  1. Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with aluminum foil and greasing it.
  2. In a medium saucepan, melt 1/4 cup of unsalted butter over low heat. Stir in 1 cup of light brown sugar until bubbling gently, about 3-5 minutes. Pour into the prepared pan.
  3. Slice ripe bananas into 1-inch thick rounds and arrange them over the caramel layer in the baking pan.
  4. In a large bowl, whisk together 1 egg, 1/2 cup granulated sugar, 1/4 cup canola oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract until smooth. Fold in 1 cup mashed ripe bananas.
  5. Add 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix until just combined.
  6. Pour the cake batter over the bananas in the pan and spread evenly.
  7. Bake for 42-45 minutes until a toothpick inserted comes out clean and the top is golden. Then cool in the pan for at least 3 hours.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For the best flavor, choose ripe bananas with plenty of brown spots. Allow proper cooling for the best presentation.

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