Caramel Banana Upside Down Bread

Caramel Banana Upside Down Bread Cake Recipe

I couldn’t take it anymore.  After two carb-free days to lose the 2 pounds I had gained after an indulgent week, I had to have CARBS.  A few days ago I was back down to my desired weight and I approached the day with a smile on my face.  An almost intoxicated giddiness set in.  Rubbing my  hands together – “I can eat carbs today!”  I ended up going the majority of the day without carbs again, though the avoidance wasn’t deliberate this time, it just worked out that way.  It was an absolutely gorgeous day and here in WA you learn not to take those days for granted.  I loaded the kids up in the car and we headed down toward Mt. Rainier to Alder Lake Park.

Eatonville Mt Rainier View sm 1 Alder Lake 1 sm

A breathtakingly serene lake in an idyllic setting.  Such a beautiful day – must have been in the high 70′s – and get this, we were the only ones there!  Really strange.  We had run of the park, the playground, the shoreline.  …Where was I going with this?  Oh yes, no carbs.  I had just grabbed some fruits and veggies to take along and a few extra things for the kids, so it wasn’t until I got home later that afternoon that I allowed myself to indulge.  And oh what a sweet indulgence it was!

The kids were both tuckered out from a day of play and took a nap as soon as we got home.  In fact, this was the first time ever that Liam fell asleep on the floor while playing with his toys.  He had been making his usual choo-choo train sound effects and suddenly all went silent.  I peeked in his room and there he was – fast asleep.  Emily fell asleep five minutes later and so I headed off to the kitchen to create something to satisfy my craving for carbs.

Liam 132 sm

This creation wasn’t planned.  I was just craving something cakey…something caramelly (like that truly magnificent Whole Wheat Pear Upside Down Gingerbread Cake with Caramel Sauce) I noticed the stash of bananas in my fruit basket and thought about making some kind of caramelly, carby banana thing.  Some kind of twist on your standard ol’ banana bread.  Then the upside-down concept occurred to me.  Ohhhh, it was wunderbar!

Once again, I chose whole wheat flour (complex carbs = much better for you).  But health benefits aside, I just think whole wheat tends to pair better with caramelly stuff.  The richer, earthier, nuttier flavor really complements the sweet caramel.  But feel free to substitute white flour if you prefer.  Just cut the baking powder in half, increase the oven temperature to 350 and bake for about 45 minutes instead.

What a fabulous day it was!  Beautiful drive, beautiful lake and surroundings, play time with the two cutest and happiest little kids in the world, and a deliciously moist, caramelly banana bread cake.  Once you’ve tried this you may never go back to the original way of making banana bread again!

Before we get to the recipe, please take a moment to “Like” The Daring Gourmet on Facebook so you’ll never miss a recipe!

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Okay, lets get started on that recipe!

Mash the bananas.  (The more over-ripe the bananas are the more flavor they will yield.)

Banana Upside Down Bread prep 1

Spread the brown sugar out on the bottom of a 9X5 inch loaf pan (I used and like Fat Daddio’s).

Banana Upside Down Bread prep 2

Evenly place the butter pieces on top of the brown sugar.  Place the loaf pan in the oven preheated to 325 degrees F and leave in for 8 minutes.

Banana Upside Down Bread prep 3

In the meantime, combine the dry ingredients in a bowl.

Banana Upside Down Bread prep 4

I decided to add a little cinnamon too.

Banana Upside Down Bread prep 5

Take the loaf pan out of the oven.

Banana Upside Down Bread prep 6

Stir to combine the sugar and butter and spread the mixture evenly along the bottom of the pan.

Banana Upside Down Bread prep 7

Slice a couple of bananas in 1/4 inch rounds and layer them on top of the sugar mixture.

Banana Upside Down Bread prep 8

Add all remaining ingredients to the flour mixture.

Banana Upside Down Bread prep 9

Beat on medium-high speed just until combined.

Banana Upside Down Bread prep 10

Pour the batter over the bananas in the loaf pan.

Banana Upside Down Bread prep 11 Banana Upside Down Bread prep 12

Bake in the oven preheated to 325 degrees F for about an hour or until a toothpick inserted into the middle comes out moist but clean.  Let the bread sit in the pan for about 20 minutes before inverting it onto a cake platter.

Banana Upside Down Bread prep 13 Banana Upside Down Bread prep 14

Make the caramel syrup (see instructions in recipe box) and pour and spread evenly over the banana bread.  Serve immediately or wait until cooled.  Note:  The caramel glaze will firm up and discolor, so you may want to wait until you’re ready to eat it to spread on the glaze.

Banana Upside Down Bread prep 15 Banana Upside Down Bread prep 16 Banana Upside Down Bread Recipe Caramel Banana Upside Down Bread

 

Caramel Banana Upside Down Bread
 
:
Ingredients
  • ½ cup packed brown sugar
  • 3 tablespoons unsalted butter, cut into several pieces
  • About 2 bananas, sliced in ¼ inch rounds
  • ½ cup chopped walnuts or pecans (optional)
  • 1½ cup whole wheat flour
  • ¾ cup white granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup mashed overripe bananas
  • 2 large eggs
  • ⅓ cup coconut or vegetable oil
  • ⅓ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • For the Caramel Glaze:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons heavy cream
Instructions
  1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
  2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
  3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
  4. Pour the batter over the sliced bananas in the pan.
  5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
  6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
  7. 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).

 

Caramel Banana Upside Down Bread Cake Recipe

106 Responses

  1. wrote on

    I doubt that I would ever make this because I just don’t get cravings or care much for real sweet things, but it looks beautiful. I’m also glad you shared pictures from Mt. Ranier. We were driving around that mountain back in the summer of 2008, in August, when all the flowers were in bloom and it was gorgeous. Your experience of finding no people there on a gorgeous day just shows that you are much smarter than everybody else… :-)

    • The Daring Gourmet

      wrote on

      You’re like my husband in that respect – he never craves sweets or carbs either. So unfair, you two! Hahahaha, well I never would have equated my going to the lake with a superior level of intelligence, but I’ll take the compliment anyway! :)

  2. Anonymous

    wrote on

    THAT looks AMAZING!!!! Will try!!

    • The Daring Gourmet

      wrote on

      Thank you! It didn’t make it past a few hours in our home ;) Let me know what you think once you’ve tried it!

  3. wrote on

    This sounds and looks amazing, thanks for sharing. Love the photos too.

    • The Daring Gourmet

      wrote on

      Thank YOU for the compliments and for visiting!

  4. Anonymous

    wrote on

    How much oil and buttermilk do you use?

    • The Daring Gourmet

      wrote on

      Scroll down to the bottom of the page to see the recipe box where all the ingredients and directions are provided.

  5. wrote on

    This banana bread sounds absolutely delicious. Holy cow. Great pictures.

    • The Daring Gourmet

      wrote on

      Thank you, Shayla! :)

    • The Daring Gourmet

      wrote on

      Thanks for the compliment and for stopping by! :) Once you’ve made it, be sure to let me know what you think!

  6. wrote on

    Yummeee! Looks divine! What a lovely post :-)

    • The Daring Gourmet

      wrote on

      Thanks so much, bakeaffairs! Coming from a brilliant baker like yourself, that’s a true compliment! :)

  7. Allison

    wrote on

    This was absolutely divine. Moist, gooey, caramel-y, banana-y. I made a few small adjustments to the recipe… 3/4 cup whole wheat, 3/4 cup all purpose, threw in an extra 1/2 cup mashed banana, used 1/3 cup granulated sugar instead of 3/4 cup, and coconut oil instead of veg because that’s what I had on hand. I baked it at 325 for 45 min and then bumped it up to 350 for about 12 min. Perfect, will definitely make again.

    • The Daring Gourmet

      wrote on

      Wonderful! I love baking with coconut oil (and include it in several of my recipes). It adds such a wonderful freshness. So happy you made and enjoyed it! Thanks so much for the feedback!

  8. Donna

    wrote on

    Could I use All Purpose Flour and if so , would the measurements be the same ?

    • The Daring Gourmet

      wrote on

      Hi Donna! Yes, you can – just cut back a little on the liquid, like around 1/4 cup buttermilk instead of 1/3 since whole wheat flour absorbs more liquid.

  9. melanie

    wrote on

    I made this banana bread tonight, let me just say it was supremely delicious! It might have to do with the fact the key flavors are all my favorites or the fact that I too have been avoiding carbs so this was a treat! Thanks so much for this recipe, it will be used for future splurges!

    • The Daring Gourmet

      wrote on

      Hi Melanie! I’m so thrilled to hear that! :) Thank you so much for making this and for your feedback!

  10. wrote on

    Words cannot describe how incredibly amazing this looks. I CANNOT wait to make/eat it!

    • The Daring Gourmet

      wrote on

      Hello, Emsu! Thank you so much for the compliment! I’m excited for you to try it and look forward to your feedback :)

  11. Anonymous

    wrote on

    Can I use all purpose flour instead of whole wheat flour?

    • The Daring Gourmet

      wrote on

      Yes, but it will alter the texture and flavor. If you substitute 100% with all-purpose you’ll need to adjust the amount of liquids accordingly since whole wheat flour is much denser.

  12. Anonymous

    wrote on

    How is the texture of the banana rings? Mushy? I was thinking of leaving those out, but I don’t want to. I am wondering if it’s gooey.

    • The Daring Gourmet

      wrote on

      Hello! I’m trying to remember. The texture was soft and I don’t recall noticing the texture of the bananas as separate from the rest of the cake. In other words, when you take a bite of the cake, the bananas and cake kind of blend together texture-wise. If you’re squeamish about bananas, by all means leave that top layer of banana slices off. It will still taste the same, just a little less banana-y, but still thoroughly delicious.

  13. crystal

    wrote on

    Love this recipe and Love Alder Lake! I grew up in Elbe! Thanks for this fabu recipe.

    • The Daring Gourmet

      wrote on

      Hi Crystal, you’re kidding!! I should have included some of the pics I took of Elbe! Such a cute little town. And there’s a story that goes along with it. When we drove through it last winter on a family trip to Mt. Rainier, we noticed the tiny burger shack called “Scaleburgers.” We had such a good laugh at how bizarre the name was. Later came to find out it used to be a weigh station, hence the name. And little did we know that it has fantastic reviews and has long lines of people during the times it’s open in the summer. It’s on our list of places to try once it opens again next Summer!

  14. Pamela Grimmett

    wrote on

    This looks sinfully delicious!!!

    • The Daring Gourmet

      wrote on

      Thanks, Pamela! And it tastes sinfully delicious, too! :)

  15. Kara

    wrote on

    I have this baking in my oven right now !
    A helpful tip would be to melt the coconut oil a bit before incorporating it into the recipe, it just makes it a lot easier to work with :)

    • The Daring Gourmet

      wrote on

      Hi Kara! Yipeee! You know, for certain recipes solidified coconut oil can be a problem, but for others, like this one, I just use an electric mixer to blend it up in the batter and it’s never posed a problem. Plus, sometimes I’m just too lazy to add an extra step if I don’t have to ;)

  16. Anonymous

    wrote on

    This was amazing. Didn’t have cream for the glaze but the bread alone was delicious!

    • The Daring Gourmet

      wrote on

      Wonderful!! I’m so happy to hear you enjoyed it and thank you so much for your feedback!

  17. wrote on

    So I just made this.. and the sugar in the beginning didn’t melt completely.. and I overcooked my topping.. and I was too soon with flipping it so it broke in half… BUT it tasted amazing:D

    • The Daring Gourmet

      wrote on

      Oh no! Well, I’m glad that you nevertheless maintained a positive attitude about the experience! And on another positive note, now that you’ve had the “practice round” you’ll be able to make it with absolute perfection next time! :) Thanks for making this, Demelza, and for your feedback!

  18. Elle

    wrote on

    My husband adores banana bread and I simply hate it. However, this recipe reads like something I might like. I have a half a can of coconut milk in the frig I need to use. Think I’ll try adding it to the mix with an oil adjustment. I love it when cooks care about their presentation. It’s a beautiful one, too. Let you know how it turns out! Thanks.

    • The Daring Gourmet

      wrote on

      Thanks, Elle! Looking forward to hearing how it turns out with the coconut milk!

  19. Rachael

    wrote on

    When I tipped mine out of the pan he sugar and bananas stayed in the bottom :-(

    • The Daring Gourmet

      wrote on

      Oh no, Rachael! That’s the first time I heard of that happening! A couple of possibilities come to mind: It sounds like the dough on the bottom may not have been cooked through enough in order to hold the bananas in place. Either that or maybe you didn’t let the cake cool for 20 minutes before inverting it? For upside-cakes it’s crucial to let the cake cool so that the sugary fruit on the bottom can solidify a little before it’s inverted.

      • Rachael

        wrote on

        I followed the recipe exactly and even set my timer for the 20mins. Maybe next time I will flour the Tim before hand. I managed to salvage it and made the glaze anyway and it may not look pretty but WOW does it taste amazing! So moist and delicious.. Best banana bread I’ve ever made!
        I often find things I made perfectly back home in England don’t turn out the same here in Alaska, I wondering it’s an altitude thing.

        • The Daring Gourmet

          wrote on

          Ah, so nice to chat with someone from England! I miss England so much. I lived just outside of Peterborough for over 6 years. Anyway, YES, though I don’t have firsthand experience with it, I know that altitude can pose major challenges in baking. There are a lot of adjustments that need to be made for it, but what those are I’m not sure. In any case, I’m very happy to hear it at least tasted great and that you enjoyed it so much!

          P.S. My husband is originally from Anchorage and gets jealous every time he hears of someone living there.

          • Rachael

            wrote on

            I live in Ancorage!! I’ve been here just over three years. I miss England every day! I am from Bury St Edmunds and used to get the train to Peterborough, small world :-)

          • The Daring Gourmet

            wrote on

            Yes, I’ve been to Bury St. Edmunds several times! Very small world indeed :) My husband was born in Anchorage and spent a great deal of time in Wasilla where his grandparents lived. They owned a home on some breathtaking property on Lake Lucille. Sure wish it could have stayed in the family. Whether you’re in AK temporarily or permanently, all the best to you, Rachael!

          • wrote on

            Kimberly, I live at about 4,000 feet elevation, and the only adjustment I’ve had to make when baking is to allow 5-10 minutes longer to bake, depending on what it is I’m baking. As far as I know that’s all that is needed to make things come out right at altitude.

          • The Daring Gourmet

            wrote on

            Hi Susan! I’m definitely no expert on the subject of baking adjustments for high altitudes. I studied up on it a bit and here’s what I found what I out (terribly boring, but this is a note to myself for future reference more than anything): Starting at 3000 ft, for every 1000 extra ft the amount of baking powder, sugar, and liquid needs to be adjusted (liquid increased, baking powder and sugar decreased), and oven temperature is usually increased by 15 to 25 degrees with a decrease in baking time. Depending on the elevation, apparently using butter can pose a problem too and shortening is recommended in those cases because it holds more liquid. At higher elevations, bread will also rise faster, so anything with yeast needs to be watched more closely. Another factor that greatly impacts baking outcomes is humidity levels. Sources also say that at higher altitudes cakes tend to stick to pans more, so they should be more thoroughly greased, and it’s recommended that cakes pans are only filled half full instead of the standard 3/4 full because high altitudes can cause the cake to overflow. And lastly, at higher altitudes extra large eggs are recommended in order to stabilize the batter or else it will be too dry. Things like angel food cake often require several additional eggs at high altitudes. Bottom line: The main factor affecting baked items is the low pressure resulting from the higher altitude. This leads to lower boiling points, faster evaporation and rapid rising. In addition, low humidity dries out things like flour, causing a dry, crumbly product.

            Whew! I’m just happy I live at sea level! :) That said, these same sources say not to make the assumption that “sea level recipes” won’t work at higher altitudes. Some will work just fine and others will need to be adjusted depending on how high the altitude and the pressure/humidity levels. It sounds like you’ve been fortunate to not have to adjust anything other than baking time.

          • Elle

            wrote on

            RE: High altitude baking and cooking–I live at 6400′ and have lived as high as 7500′. So, here’s the deal. Moisture does affect baking. Used to live in GA and it was wet–adjustment required. However, I’ve not noticed a great deal of baking difference at our current altitude. Every recipe requires some adjustment no matter where you lives–the USA is a big place with lots of micro-climates. Not filing the pans beyond half is a good piece of advice when baking above 4000′. Not cooking dry/soaked beans (unless with a pressure cooker) above 7000 is excellent advice. Just buy them in the can. You’ll cook them all day and barely anything will happen Uses too much energy for the product–why waste it? Just common sense. Making a recipe more than once will show you the adjustments necessary.

            I made the banana bread and increased the moisture content with more banana because we live in a very dry climate. Took a look at the batter and said, YES. Otherwise, the recipe was good and our friends said “this is Christmas bread, where’s the recipe?” Cooking at very high altitudes above 7000′ is the real bugger. Everything takes longer and nothing gets to the table hot, cooling almost instantly upon removal from the fire. Try having a hot cup of coffee or giving a dinner party for 12. Ugh.

          • The Daring Gourmet

            wrote on

            Hi, Elle! That’s really fascinating. It’s hard to conceive boiling beans all day with little effect! Crazy. My lived for many years in Arizona (Mesa) and he tells me that Flagstaff is one of the bigger cities in the U.S. at a around 7000 ft. I don’t know anyone who lives there but it would interesting to know what their daily cooking and baking experience is like. Thanks for the insight, Elle, and I’m so happy you enjoyed the banana bread!

          • wrote on

            I agree that I am fortunate regarding the adjustments I’ve had to make, especially since I have not only the higher altitude to contend with, but also the fact that I live in the desert, where the humidity is very low. It may be that I just bake things that are so simple that altitude doesn’t affect them that much. Thanks for the information you’ve given about higher altitude baking. I will definitely keep that in mind if I run into problems.

  20. Chelsea Boumenot

    wrote on

    seriously never been more happy or in love with banana anything In my entire life. My whole family + the neighbors devoured this within the hour it was done. It’s definitely our go to banana recipe from now on, I can’t thank you enough for this amazing recipe it brought serious smiles to everyone around me! this was the absolute perfect bread to have and eat during the holidays, were even making a new one to save for French toast :) xoxox happy holidays. Thank you so much!! <3 <3 <3

    • The Daring Gourmet

      wrote on

      Chelsea, you’ve made my day! I can’t tell you how thrilled I am to hear how much you all enjoyed this. Seriously, it’s feedback like yours that makes all the hard work that goes into food blogging worth it! Thank YOU!! And Merry Christmas! -Kimberly

  21. wrote on

    Is it ok to leave out the buttermilk and heavy cream? Or is there something I could sub for them? This would be for a special occasion and I’d have to buy these 2 ingredients, use these very small amounts, and the rest would go in the trash. Any suggestions?

    • The Daring Gourmet

      wrote on

      Hi Sara! Yes, you can simply make your own “buttermilk” by using regular milk and adding about a teaspoon of white vinegar to it and let it sit for about 10 minutes. No good substitute for the heavy cream, I’m afraid.

  22. wrote on

    No offense but the recipe should read…baking powder not baking power

    • The Daring Gourmet

      wrote on

      None taken, Sylvia, thanks for catching that!

      • Ann

        wrote on

        Why when I find such an amazing recipe for banana bread I have no rotten bananas,, my mouth is watering. I want to make this tonight….

        • The Daring Gourmet

          wrote on

          Haha! I know, isn’t that always the way it works, Ann? Rotten bananas are something we always have on hand and it’s not until we finally throw them out that a sudden need for them arises! Grrrrr! :)

          • Heathyr

            wrote on

            Try freezing your bananas in the skin. Works awesome for banana bread. When you’re ready to use them just defrost them in the fridge then snip off the end and squeeze out the banana. They have a wet look to them…but it works for every banana bread recipe I’ve tried. I look forward to making this for my son’s birthday. he is not a huge cake fan, do I think he’ll love this.

          • The Daring Gourmet

            wrote on

            That’s a great idea, Heathyr! I’ve heard of freezing bananas in their skins before but have never tried it. And you’re definitely right about that – since they’re being mashed up in banana bread it doesn’t matter what they look like anyway! Like your son, my husband’s not a huge cake fan either, but he enjoyed this banana bread. Hope your son does, too! Best, Kimberly

  23. Pam

    wrote on

    How long will this keep?

    • The Daring Gourmet

      wrote on

      Hi Pam! This banana bread really is best eaten the same day. From a flavor standpoint, it would technically keep a couple of days or so, but because of the banana slices showing at surface level I wouldn’t go past a day. The caramel sauce will also turn cloudy in color if refrigerated that long. I think you’ll find this banana bread won’t last past a day anyway :)

      • Pam

        wrote on

        Made it today and it was a hit! Thanks for sharing the recipe.

        • The Daring Gourmet

          wrote on

          Fantastic! Thanks for your feedback, Pam!

  24. wrote on

    Lovely Daring Gourmet. I’ve been following your receipts for 9 months, and it is a delight! I mostly cook on what I have, finally applying my creativity also to cooking, but I will start using your blog and receipts more actively from this day on.

    Came in to thank you for the tip on buttermilk-substitute! (Buttermilk impossible to get here in Norway) ;(
    -So.. 1/3 cup milk, 1 tsp white vinegar?, and let sit for 10 minutes.
    Now I will try to make my own Scottish butter-cookies, at last! Did you ever bake any?
    Bless you and your family!

    • The Daring Gourmet

      wrote on

      Hello, AB! I’m so happy to have finally “met” you after all this time. I’ve always been enchanted by Norway and have ancestors from there (my great-great grandfather came from Norway). Hopefully I’ll be able to visit someday. You’re very welcome for the buttermilk tip. It doesn’t taste nearly as good as “real” buttermilk for drinking, but it serves the purpose for baking very nicely. From what I understand, in most Nordic countries the buttermilk is more like the consistency of yogurt – very thick and eaten like yogurt with Muesli and things. But I would think you could take Norwegian Kulturmelk/surmelk and simply add a little milk to it to make it a more liquid consistency and use it in any recipe that calls for buttermilk. Scottish butter cookies…delicious! My whole family loves them. A few months ago I made some Hazelnut Shortbread Cookies , which are similar, but I still need to make the traditional Scottish kind. Thanks again for introducing yourself, AB, and I hope to hear from you again from time to time. Whichever recipes you decide to try, I hope you enjoy them! Kindest regards to you and your family – Kimberly

  25. wrote on

    How lovely you’re there, and for your norwegian heritage! ;0

    Yes, great idea with the kulturmelk etc. I’ll figure it out ;)
    Don’t even think I have seen buttermilk.. no distant summer memories of seeing it, in the country, either.

    ‘Shortbread’, that’s it!
    You shall hear more from me, on your lovely food-work, for sure!
    (Under full name only for a start, by mistake.. hehe)

    Just the pattern on this banana bread totally gets me ;)) Simplicity works!
    Shall make it for my daughter, and my ‘man’ this weekend! Thanks! AB

    • The Daring Gourmet

      wrote on

      Wonderful, I hope you all enjoy the banana bread! For your privacy I changed your name to your initials on your previous comment as well. Have a wonderful rest of the week! Best, Kimberly

      • wrote on

        We will enjoy the beauty, can’t wait to bake.. really :)
        How thoughtful of you to change it, thanks!
        You too ;) AB

  26. wrote on

    Try adding a squeeze of fresh lemon juice (about 1/4 tsp) to your glaze to help out with the discoloration problem. Also, 1 Tbsp of honey to your mixture will help with the firmness issue and really amp up the flavor!

    • The Daring Gourmet

      wrote on

      Thanks for the tip, centexman!

  27. Z

    wrote on

    Just tried this & it was nothing less than awesome! I had to skip the glaze because I didn’t have cream, but it tasted so good even without it :D

    • The Daring Gourmet

      wrote on

      Yayyyyy!! That’s great, Z, I’m so glad you enjoyed it! Seriously though, as good as you thought it was without the glaze, next time try it with and you will positively swoon! :) Thanks for your feedback! Best, Kimberly

      • Anonymous

        wrote on

        oh my God I did not need to find this right now.. I was looking for a recipe for a healthy banana bread and somehow stumbled on this !! How could you do that to me ;)

        • The Daring Gourmet

          wrote on

          Hahahaha! Oh, but it’s made with whole wheat flour! That’s what I tell myself anyway when I’m in desperate need of rationalizing, lol ;) On a side note, there are some crazy deceptively healthy sweet treats on here – take a browse through the dessert list in the recipe index. There are several items that taste perfectly sinful but that you can eat with a clear conscience :)

          • D

            wrote on

            will do thank you :)

          • Beanz

            wrote on

            Can I make this without buttermilk. I ran out :(
            I’ve made this before and followed the recipe (which is great by the way), just trying to avoid the store. :)

          • The Daring Gourmet

            wrote on

            Hi Beanz! You can, it won’t be quite as moist, but a super easy way around this is simply to make your own buttermilk! Just add a teaspoon to 1/3 cup milk and let it sit for 10 minutes before using it. Voila!

  28. wrote on

    Your caramel banana upside down bread looks amazing! I’ve got to try this recipe!

    • The Daring Gourmet

      wrote on

      Thanks, Del, it’s been a huge hit!

  29. Elena

    wrote on

    I’ve already made two amazing cakes from your site! I definitely need to try this banana bread tomorrow! Pics looks amazing! I do have a question, I have spelt flour, can i use that ? Any alterations to the rest of the recipe ? This banana breads gonna be a winner !! Thanks for your brilliant recipes!

    • The Daring Gourmet

      wrote on

      Thanks so much, Elena! Spelt flour – absolutely! I love spelt flour and it’s actually my personal preference over whole wheat. No other alterations necessary. Happy baking and enjoy! :)

  30. Elena

    wrote on

    Banana bread fresh out of the oven as of now!! :)) the smell is mmmmm! Waiting for it to cool so I can invert!! Fingers crossed it’ll be a success!!

    • The Daring Gourmet

      wrote on

      Hopefully the “inverting” was a success! If not, just pour the caramel sauce all over it, close your eyes, take a big bite, and enjoy! :)

  31. wrote on

    Omg Im not a native english speaker and I thought buttermilk was just butter with milk hahaha now I have no idea what my cake is gonna be like !!!

    • The Daring Gourmet

      wrote on

      Oh, Jin, that is so comical, but it’s perfectly understandable to have interpreted it that way! Well, with all that extra fat from the butter the cake may not hold together too well, but what I can tell you is that it’s still going to taste wonderful! Especially with all that extra butter! :) Let us know how it turned out!

  32. April

    wrote on

    I love banana bread and I’m happy to find recepies that are hand mixed caused I am always traveling, loves to cook and bake everyhing I eat.. This looks really delicious and I am making it tomorrow.. Be back to comment on this deliciousness :)

    • The Daring Gourmet

      wrote on

      Wonderful, April, I look forward to your feedback! Happy baking!

  33. Anonymous

    wrote on

    wow!! good idea!!! Love this soooo much thnks :D

  34. betzy

    wrote on

    wow!! good idea, I love this thnks :D

    • The Daring Gourmet

      wrote on

      You’re welcome, betzy! Happy baking!

  35. Anonymous

    wrote on

    Wow looks amazing.. Thankyou for sharing, I will definitely be giving this a go !

    • The Daring Gourmet

      wrote on

      Wonderful! Let us know what you think once you’ve had the chance to make it!

  36. wrote on

    […] goodness really makes this a special way to bake banana bread. I first saw the idea on The Daring Gourmet’s site. She adds an extra caramel glaze at the end that looks SO GOOD as a scrumptious dessert. I omitted […]

  37. wrote on

    Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the month of July 2014!

    • Kimberly @ The Daring Gourmet

      wrote on

      That’s great news, foodfrenzydigest, thank you!

  38. Renita

    wrote on

    This looks amazing and I am so intrigue to make this wonderful cake but I just have one question about it, is it possible to replace the caramel with butterscotch? (family with allergic issues! lol)

    • Kimberly @ The Daring Gourmet

      wrote on

      Thanks, Renita, and yes you can absolutely use butterscotch instead – that sounds yummy!

Trackbacks

  1. […] goodness really makes this a special way to bake banana bread. I first saw the idea on The Daring Gourmet’s site. She adds an extra caramel glaze at the end that looks SO GOOD as a scrumptious dessert. I omitted […]

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