Caramel Banana Upside Down Bread
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Drenched in homemade caramel sauce and loaded with bananas, this unique caramel banana bread is wonderfully moist and irresistibly delicious!
For more sticky caramel cakes be sure to try our Caramel Pear Walnut Cake and Sticky Toffee Pudding!
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.
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 my son 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. My daughter fell asleep five minutes later and so I headed off to the kitchen to create something to satisfy my craving for carbs.
This creation wasn’t planned. I was just craving something cakey…something caramelly (like that 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!
Caramel Banana Upside Down Bread Recipe
Let’s get baking!
Mash the bananas. (The more over-ripe the bananas are the more flavor they will yield.)
Lightly grease a 9×5 inch loaf pan and spread the brown sugar out on the bottom. I recommend aluminum.
I use and like Fat Daddio’s.
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.
In the meantime, combine the dry ingredients in a bowl.
I decided to add a little cinnamon too.
Take the loaf pan out of the oven.
Stir to combine the sugar and butter and spread the mixture evenly along the bottom of the pan.
Slice a couple of bananas in 1/4 inch rounds and layer them on top of the sugar mixture.
Add all remaining ingredients to the flour mixture.
Beat on medium-high speed just until combined.
Pour the batter over the bananas in the loaf pan.
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.
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.
Enjoy!
Slice and Enjoy!
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Caramel Banana Upside Down Bread
Ingredients
- 1/2 cup packed brown sugar
- 3 tablespoons unsalted butter , cut into several pieces
- 2 bananas , sliced in 1/4 inch rounds
- 1/2 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 oil or oil of choice
- 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 degrees F. Grease a 9x5 inch loaf pan.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.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).
Nutrition
Originally published on The Daring Gourmet June 10, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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!
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
Caramel Banana Upside Down Bread
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How long will this keep?
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 :)
Made it today and it was a hit! Thanks for sharing the recipe.
Fantastic! Thanks for your feedback, Pam!
CAN’T WAIT TO MAKE THIS!!! :) //Caramel Banana Upside Down Bread http://t.co/U7ouvX1pIF
★ ★ ★ Caramel Banana Upside Down Bread from The Daring Gourmet ★ ★ ★
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No offense but the recipe should read…baking powder not baking power
None taken, Sylvia, thanks for catching that!
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….
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! :)
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.
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
hahaha I am in the same situation, I know you wrote this a few years ago but I don’t have any banana’s that are ready either. I went to the store yesterday and they only had green ones, so I am waiting for them to be ready so I can make this. :)
Darling Gourmet, I will for sure let you know how it turns out, I don’t eat any sugary foods or breads, and I am allergic to so much stuff but I love to cook and bake for my hubby and kiddos and I know they will absolutely Love this. I will let you know how they all like it. I gave it a five stars already because I know they will Love it.
Thanks so much, Jennifer! You’re a good wife and mom for being so willing to make things for your family that you can’t eat yourself! :)
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?
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.