Description
A delightful twist on the classic dessert, combining caramelized bananas with a moist cake base.
Ingredients
- 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
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- ¼ teaspoon salt
- Toasted chopped pecans (optional)
- Vanilla ice cream (optional)
- Whipped cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square or a 9-inch round cake pan.
- Prepare the topping: Spread 2/3 cup brown sugar on the bottom of the pan. Scatter the butter pieces over the sugar, then place the pan in the oven for 5-7 minutes until melted. Stir to mix and evenly coat the base, then arrange the sliced bananas on top.
- Mix dry ingredients: In a bowl, stir together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream wet ingredients: In a larger bowl, cream together the softened butter and granulated sugar. Add in the eggs and vanilla extract, blending until well combined. Then mix in the Greek yogurt (or sour cream) and mashed bananas.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix.
- Pour the batter over the bananas in the pan, smoothing the top with a spatula.
- Bake for 30 minutes at 350°F (175°C), then reduce the heat to 325°F (160°C) and continue baking for an additional 25-35 minutes, or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes, then use a knife to loosen the edges. Place a plate on top and carefully invert it.
- Make the caramel glaze: In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring constantly. Simmer for 2-3 minutes before letting it sit for 1-2 minutes.
- Glaze the cake: Pour two-thirds of the warm caramel glaze over the banana layer and reserve the rest for serving.
- Serve with extras: When serving, reheat any leftover glaze and drizzle it over each slice. Top with chopped pecans, vanilla ice cream, or whipped cream as desired.
Notes
Serve warm or at room temperature with ice cream or whipped cream for the best experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American