Description
A moist and indulgent cake topped with caramelized bananas, bringing warmth and nostalgia to every slice.
Ingredients
Scale
- 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
- 1/3 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ 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
- ¾ cup whole wheat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- ½ teaspoon ground cinnamon
- 1/4 cup brown sugar (for caramel glaze)
- 1/4 cup heavy cream (for caramel glaze)
- 4 tablespoons unsalted butter (for caramel glaze)
- ¼ teaspoon salt (for caramel glaze)
- Toasted chopped pecans (optional for serving)
- Vanilla ice cream (optional for serving)
- Whipped cream (optional for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan.
- Spread the brown sugar evenly over the bottom of your greased pan and add butter pieces on top. Bake for 5-7 minutes to melt butter.
- Arrange banana slices over the melted sugar mixture.
- Combine all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt in a bowl.
- Cream together softened butter and granulated sugar until fluffy. Add eggs and vanilla extract, mixing well.
- Incorporate Greek yogurt and mashed bananas, blending well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter over the bananas in the pan, smoothing the top with a spatula.
- Bake for 30 minutes, then lower heat to 325°F (160°C) and bake for 25-35 more minutes until a toothpick comes out clean.
- Cool the cake in the pan. Run a knife around edges, invert onto a plate.
- Combine brown sugar, heavy cream, butter, and salt in a saucepan. Bring to a boil, then simmer for 2-3 minutes.
- Drizzle caramel glaze over the top of the inverted cake.
- Serve warm with toasted pecans, vanilla ice cream, or whipped cream.
Notes
This cake can be made a day in advance and stored at room temperature. Reheat slightly before serving for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg