When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Caramel Banana Upside Down Bread
Sticky, gooey, tasty! It’s a great way to use up ripe bananas, the more over-ripe they are the more flavor there is. We love it in our mid-century home with a cup of strong black coffee.
1/2 cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
2 ripe bananas, sliced in 1/4 inch rounds
2 cup chopped walnuts or pecans (optional)
1 1/2 cup whole wheat flour
3/4 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
1/3 cup coconut or vegetable oil
1/3 cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream
Preheat the oven to 325° F. Grease a 9″ X 5″ inch loaf pan.
Melt the butter in the loaf pan. Spread the brown sugar across the bottom of the pan. Sprinkle the nuts evenly over the sugar. 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.
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).Adapted from and thanks to The Daring Gourmet