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Banana Bread Cake

Don't settle for making another loaf of plain banana bread when you can have caramelized banana slices on top of soft banana cake!! A decadent spin on banana bread! The BEST use for your ripe bananas!!

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
3 hrs
Total Time
4 hrs
Servings: 9
Calories: 409 kcal
Course: Cake
Cuisine: American

Ingredients

Topping
  • ½ 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)
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 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

    Cup of Yum
  1. Preheat oven to 350F. Line an 8×8-inch pan with heavy duty aluminum foil, spray with cooking spray; set aside.
Make the Topping:
    Cup of Yum
  1. 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.
  2. Once butter has melted, allow mixture to come to a boil and boil for about 30 to 45 seconds. Pour sauce into prepared pan.
  3. 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.
Make the Cake:
  1. To a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.
  2. Add the bananas and stir to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. 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.
  5. 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.

Notes

  • Note: 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.
  • Cake will keep airtight at room temp for up to 1 week.

Nutrition Information

Serving 1 Calories 409kcal (20%) Carbohydrates 60g (20%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 9g Cholesterol 52mg (17%) Sodium 177mg (7%) Fiber 2g (8%) Sugar 43g (86%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 409

% Daily Value*

Serving 1
Calories 409kcal 20%
Carbohydrates 60g 20%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 9g 53%
Cholesterol 52mg 17%
Sodium 177mg 7%
Fiber 2g 8%
Sugar 43g 86%

* Percent Daily Values are based on a 2,000 calorie diet.