Browned butter, brown sugar, and natural banana sugars create the best tasting bananas ever. The cake is moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. While baking, the bananas caramelize in a butter and brown sugar bath giving the cake it’s signature glistening top. There’s so much rich browed butter and alluring caramel flavor making the cake irresistible. The buttery caramel sauce seeps down into the cake after inverting, adding more moisture to an already very tender and supremely soft cake. Optionally drizzle with salted caramel before serving.
Yield: one 9-inch round cake, 8 to 10 servings
Prep Time: 15 minutes
Cook Time: about 38 to 40 minutes
Total Time: about 2 hours, for cooling
1/2 cup unsalted butter (1 stick)
3/4 cup light brown sugar, packed
about 3 extra-large ripe bananas or 4 small/medium, sliced in half horizontally and then sliced in vertically (if banana is ‘fat’, slice each half into 3 or 4 long vertical pieces)
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
1/3 cup sour cream (lite okay, or plain Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract
salted caramel sauce for drizzling, optional (homemade or storebought)
Preheat oven to 350F. Spray a 9-inch springform cake pan with cooking spray; set aside. A regular 9-inch round cake pan is likely going to be too shallow and is not recommended.
In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
Pour the butter into the cake pan. Use your finger to run a bit of butter around the side of the pan to ensure it’s well-greased.
Evenly sprinkle the brown sugar over the butter.
Fan banana slices (cut side down) out from center of pan like the spokes of a wheel covering the entire pan with banana slices. The less gaps and space between bananas, the better. Use short pieces to fill in gaps.
Add 8 to 10 short banana pieces around sides of pan (cut side down), spaced uniformly; set pan aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Gently turn batter out into prepared pan, being careful to not disturb the banana slices on the bottom or sides of pan. Fill pan to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan (was not a problem for me but pan sizes and depths vary).
Place pan on a cookie sheet as insurance to catch anything that may leak from springform pan and bake for about 38 to 40 minutes, or until center is set, not jiggly, lightly golden browned, and springy to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey caramelized bananas.
Place pan on a wire rack and allow cake to cool for at least 1 hour before inverting, slicing, and serving. Optionally before serving, drizzle with salted caramel sauce. Cake will keep airtight at room temperature for up to 5 days.
Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.