Make the caramel syrup (see instructions in recipe box) and pour and spread evenly over the banana bread. Serve immediately or wait until cooled. Note: The caramel glaze will firm up and discolor, so you may want to wait until you’re ready to eat it to spread on the glaze.
When making this cake with pineapple, it always looks beautiful and impressive. Unfortunately, bananas prove harder to make quite as attractive. For this reason, I chose to bake this cake in a loaf pan. I’ve found that if you cut the bananas in half lengthwise, then cut each half into 2-3 pieces widthwise, it looks perfect and symmetrical.
This cake requires three simple steps. First, you need to make the caramel by combining butter and brown sugar in a saucepan and simmering for 3 minutes. Next, cut the bananas and place them upside-down in the pan, like this:
The last step is to make the cake batter. I like to use sour cream for a slight tanginess in sweet cakes, and this cake is sweet 😉 Pour the batter gently over the bananas and caramel, and smooth the top.
While baking, the caramel will thicken and become sticky.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut or vegetable oil
⅓ cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream
How to Make It
Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).