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Banana Bread Cake Recipe

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This Banana Bread Cake is a moist, flavorful dessert featuring a buttery brown sugar topping layered with thick banana slices and a tender, banana-infused cake batter. Enhanced with sour cream and a hint of vanilla, this cake offers the distinct warmth of classic banana bread in a unique, upside-down cake presentation. Perfect for breakfast or dessert, it requires an attentive baking process and a cooling period to develop its rich texture and flavor.

Ingredients

Topping

  • 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)

Cake Batter

  • 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 sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla bean paste
  • 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)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line an 8×8-inch baking pan with heavy-duty aluminum foil and spray with cooking spray to ensure easy removal later.
  2. Make the Topping – Melt Butter and Brown Sugar: In a large saucepan over medium heat, combine the unsalted butter and 1 cup of light brown sugar. Whisk or stir almost constantly as the butter melts into the sugar to create a smooth mixture.
  3. Boil the Topping Mixture: Once the butter has fully melted, allow the mixture to come to a gentle boil and maintain it for about 30 to 45 seconds to caramelize slightly.
  4. Pour Topping Into Pan and Arrange Bananas: Pour this hot brown sugar sauce evenly into the prepared pan. Arrange the thick banana slices in a single even layer over the sauce, leaving approximately half an inch between slices. The spacing helps them hold shape and creates a beautiful topping.
  5. Prepare Cake Batter – Combine Wet Ingredients: In a large bowl, whisk together the egg, 1/2 cup light brown sugar, granulated sugar, oil, sour cream, and vanilla bean paste until well combined and smooth.
  6. Add Mashed Bananas: Stir the mashed ripe bananas into the wet ingredients until evenly incorporated.
  7. Add Dry Ingredients and Mix: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Stir gently just until the batter comes together; avoid overmixing to maintain a tender crumb.
  8. Assemble and Bake: Carefully pour the batter over the arranged banana slices in the pan, smoothing the top lightly with a spatula. Bake in the preheated oven for 42 to 45 minutes or until the cake is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the Cake: Remove the pan from the oven and cool it on a wire rack for at least 3 hours, preferably overnight, to allow the cake to set completely and flavors to meld.
  10. Invert and Serve: Using the foil overhang, lift the cake out of the pan. Place a cutting board on top and carefully invert the cake onto it so the banana topping is on top. Slice and serve as desired.

Notes

  • Using thick banana slices for the topping prevents them from sinking into the sauce during baking and keeps their shape.
  • Allowing the cake to cool thoroughly before inverting ensures the topping stays intact and creates a clean presentation.
  • If desired, substitute Greek yogurt for sour cream in the cake batter for a tangy flavor.
  • Line the pan with heavy-duty foil for easy removal; make sure to spray the foil to prevent sticking.
  • Do not overmix the batter to keep the cake light and tender.

Find it online: https://yumntasty.com/banana-bread-cake-recipe/