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Banana Bread Cake

Irresistibly Moist Banana Bread Cake with Caramelized Topping

This Banana Bread Cake features a moist texture and a delectable caramelized topping, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Topping
  • 4 tablespoons Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Light Brown Sugar Provides sweetness and depth of flavor; dark brown sugar can enhance the caramel.
  • 2-3 pieces Ripe Bananas Essential for flavor and moisture; the riper, the better for that sweet, caramelized effect.
Cake Batter
  • 1 large Egg Binds ingredients together and adds moisture to the batter.
  • ½ cup Granulated Sugar Sweetens the cake; feel free to reduce the quantity if desired.
  • ¼ cup Canola or Vegetable Oil Keeps the cake moist; melted coconut oil works as a great substitute.
  • ¼ cup Sour Cream Adds tanginess and moisture; Greek yogurt can be used as a lighter option.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor complexity.
  • 1 cup Mashed Ripe Bananas Intensifies the banana flavor, similar to using whole bananas but creates a smoother texture.
  • 1 cup All-Purpose Flour Gives structure to the cake; consider using whole wheat or gluten-free flour for specific dietary needs.
  • 1 teaspoon Baking Powder Provides leavening to help the cake rise.
  • ½ teaspoon Baking Soda Works with acidic ingredients for added lift.
  • 1 pinch Salt Balances sweetness; adjust to your tasting preference.

Equipment

  • Mixing bowl
  • saucepan
  • baking pan
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with cooking spray and aluminum foil for easy removal.
  2. In a saucepan, melt the unsalted butter and light brown sugar over medium heat, whisk until combined, and bring to a gentle boil for 30–45 seconds.
  3. Slice 2–3 ripe bananas into thick rounds and arrange them evenly over the caramel layer in the pan.
  4. In a mixing bowl, whisk together one egg, granulated sugar, canola oil, sour cream, and vanilla extract until smooth, then stir in the mashed ripe bananas.
  5. Sift together the flour, baking powder, baking soda, and salt in another bowl, then gradually add to the wet ingredients, stirring gently.
  6. Pour the batter over the bananas in the pan, smoothing out the top with a spatula.
  7. Bake for 42–45 minutes until edges pull away from the sides and a toothpick inserted comes out clean.
  8. Cool the cake on a wire rack for at least 3 hours, then carefully invert onto a plate.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Choose ripe bananas for maximum flavor and moisture. Do not overmix the batter to avoid a dense cake.

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