Menu

Caramel Banana Upside Down Bread

  • Carmel Banana Upsidedown Bread
  • Details
  • Related Items

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.

Carmel Banana Upsidedown Bread

Ingredients

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

Instructions

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
Orange Dreamsicle Cake

The Cake Doctor: Orange Dreamsicle Cake

This Orange Dreamsicle cake is one of the moistest, flavorful cakes I’ve tried – there’s sunshine in every slice.

Emeril's Classic Carrot Cake with a Fresh Coconut and Walnut Frosting

Emeril’s Classic Carrot Cake with a Fresh Coconut and Walnut Frosting

A decadent and divine ending to your Easter Sunday feast, from Emeril Lagasse on Good Morning America in 2000. Ingredients 1 cup plus 2 teaspoons butter, at room temperature 1/2 cup vegetable oil 1 cup …

Key Lime Pie Cupcakes with Coconut Meringue

Key Lime Pie Cupcakes with Coconut Meringue

Once upon a time, a family had only two recipes for cupcakes — chocolate and vanilla. Not any more. Anne Byrn appeared on Good Morning America in 2005. She’s brought endless cupcake variations to America’s …

Cinnamon Orange Zucchini Bread

Cinnamon-Orange Zucchini Bread

This has GOT to be the best zucchini bread ever! It answers the age-old gardening question, “What the hell am I going to do with all the zucchini?” THIS is reason enough to grow quite …