Description
A delightful dessert featuring golden caramelized bananas atop a moist cake, perfect for any occasion.
Ingredients
- For the Topping:
- 2/3 cup packed brown sugar
- 4.5 tablespoons unsalted butter (cut into pieces)
- About 3 bananas, sliced into 1/4–1/3 inch rounds
- For the Cake Batter:
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon ground cinnamon
- For Caramel Glaze:
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- Optional for Serving:
- Toasted chopped pecans
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan.
- Prepare the Topping: In the prepared pan, spread 2/3 cup brown sugar and scatter the 4.5 tablespoons of butter over it. Place the pan in the oven for 5-7 minutes, just until the butter melts. Stir to combine and evenly cover the bottom, then arrange the sliced bananas over the mixture.
- Make the Cake Batter: In a bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together 1/3 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Mix in the eggs and vanilla extract until well combined. Then add the Greek yogurt (or sour cream) and mashed bananas, blending until smooth.
- Combine Ingredients: Gradually add the dry ingredients while mixing on low speed, just until no more flour is visible.
- Bake: Pour the batter over the arranged bananas in the pan, smoothing it out with a spatula. Bake for 30 minutes at 350°F (175°C), then lower the temperature to 325°F (160°C) and bake for an additional 25-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Invert: Allow the cake to cool in the pan until it’s just warm before inverting it onto a serving plate. To do so, run a knife around the edges, place a plate on top of the pan, and flip it over.
- Prepare the Caramel Glaze: In a saucepan, combine 1/4 cup brown sugar, 1/4 cup heavy cream, 4 tablespoons unsalted butter, and 1/4 teaspoon salt. Bring to a boil while stirring until it thickens. Let it sit off the heat for a couple of minutes.
- Add Glaze to Cake: Drizzle about 2/3 of the caramel glaze over the banana layer of the cake. Keep the remaining glaze for serving; it will thicken and lighten as it cools.
- Serve: For the grand finale, reheat any leftover glaze and drizzle it over each slice before serving. Top with toasted chopped pecans, a scoop of vanilla ice cream, or prepare whipped cream to elevate each bite!
Notes
For moist cake, use ripe bananas. Substitute Greek yogurt with buttermilk for a lovely texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American