Moist sour cream cake topped with bananas and a thick caramel sauce. The cake is made upside-down, then flipped over after baking.
Since we’re talking about bananas and caramel today, I hope you realize just how good this cake is!
You know the traditional pineapple upside-down cake, right? I’ve basically replaced the fruit for a whole new flavor! Goodbye pineapple, hello banana! It’s not that I don’t love pineapples, because I basically love all food, but I really, REALLY love bananas – especially when they’re combined with caramel.
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.
Let the cake cool for five minutes before inverting it onto a plate. If you wait too long, the caramel will stick to the pan, and if you invert it right away, the caramel will be too hot and the whole thing will become one big mess. 5 minutes seems to be the magic number. The caramel might drizzle down the sides of the cake, and… Oh boy, I’m getting hungry! Good thing I have Nutella muffins baking in my oven right now. And no, I don’t have any more leftovers from this banana cake. Do you really think it would stay around for so long?
Let the cake cool completely so the caramel will set. Don’t be impatient like I was. You’re better than that.
- 1/4 cup (1/2 stick or 50 g) butter
- 1/2 cup (100 g/3.5 oz) light or dark brown sugar
- 2 bananas , peeled
- 1 1/2 cups (200 g/7 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 115 g) butter, softened
- 1 cup (200 grams/7 oz) granulated sugar
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons sour cream
Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
Make the banana topping: Melt butter in a small deep heavy saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
Pour batter carefully into pan over bananas and smooth the top. Bake for 40 – 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
Serve warm or at room temperature. Store cake in the refrigerator for up to 3 days.