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. Â Such a beautiful day – must have been in the high 70’s – and get this, we were the only ones there! Â Really strange. Â We had run of the park, the playground, the shoreline. Â …Where was I going with this? Â Oh yes, no carbs. Â 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. Â 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. Â In fact, this was the first time ever that Liam fell asleep on the floor while playing with his toys. Â He had been making his usual choo-choo train sound effects and suddenly all went silent. Â I peeked in his room and there he was – fast asleep. Â Emily 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. Â 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. Â Some kind of twist on your standard ol’ banana bread. Â Then the upside-down concept occurred to me. Â Ohhhh, it was wunderbar!
Once again, I chose whole wheat flour (complex carbs = much better for you). Â But health benefits aside, I just think whole wheat tends to pair better with caramelly stuff. Â The richer, earthier, nuttier flavor really complements the sweet caramel. Â But feel free to substitute white flour if you prefer. Â 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! Â 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. Â Once you’ve tried this you may never go back to the original way of making banana bread again!
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Okay, let’s get baking!
Mash the bananas. Â (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. Â I recommend aluminum.
I use and like Fat Daddio’s.
Evenly place the butter pieces on top of the brown sugar. Â 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. Â 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. Â Serve immediately or wait until cooled. Â Note: Â 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.
Â
- 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 oil or oil of choice
- ⅓ 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 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.
- 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.
- 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).
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Matt says
Should I reduce temp and baking time if I’m using a dark loaf pan?
Kimberly @ The Daring Gourmet says
Hi Matt, that shouldn’t make a big difference. Just do the toothpick test a few minutes early and keep baking longer if needed.
Lola says
Do you think this could be made gluten free using a cup for cup type gluten free flour? I know I could make it dairy free without a problem. Thank you!
Kimberly @ The Daring Gourmet says
Hi Lola, I’m always cautious making recommendations about gluten-free baking without having tried it myself. Theoretically it should work. Let us know how it turns out!
Jacy says
Hi Lola, how would you suggest to make this dairy free? This recipe looks delicious, but dairy is just a no-go for me unfortunately.
Emma says
Hi there, is the whole wheat flour plain or bread flour? In the UK we have wholemeal bread flour, wholemeal plain flour and wholemeal self-raising flour…
Kimberly @ The Daring Gourmet says
Hi Emma, this is plain whole wheat flour. Happy baking!
Ayla says
What a great idea! I’m wondering if anyone has made this dairy free? Is there a substitute for the heavy cream and buttermilk at all?
Kimberly @ The Daring Gourmet says
Thanks, Ayla! I have not tried making it dairy free.
Morgan says
Can I use all purposr flour instead of whole wheat flour?
Kimberly @ The Daring Gourmet says
Hi Morgan! Yes, you can use all-purpose instead.
Grace says
I added chocolate chips to the recipe, just to make it even sweeter ;) Tastes like heaven
Kimberly @ The Daring Gourmet says
You can never go wrong with chocolate, Grace, never! :)
Lola says
Love the idea of this recipe and it looks absolutely delicious! Is it possible to make the evening prior and then glaze in the morning?
Kimberly @ The Daring Gourmet says
Hi Lola, thank you! Yes, you can do that. Be sure to store the bread in a cake saver so it stays moist. Just be aware that the bananas may turn a little more brown.
Arlette says
Hello Kimberly,
I saw your recipe on pinterest and gave my heart a happy dance.
The link brought me here, and I am glad for this visit which will not be the last.
I bookmarked the recipe to try it very soon, I am following you on Facebook.
If you have the time check my blog. I am
back to blogging and hopefully we will talk soon.
Have a wonderful day.
Arlette
Kimberly @ The Daring Gourmet says
Thanks for visiting, Arlette, and for the follow! Looking forward to checking out your blog. Best, Kimberly
Just a Mum - Anna says
Hello, I am so amazed by what you have created! I am from New Zealand and I have a blog where I share recipes – in fact your mountain and lake picture could have been from my area here in NZ! Would it be possible for me to make this recipe and write up a blog post for it – giving you full credit of course and linking to your original recipe? You can check out my blog here http://justamumnz.com
Kimberly @ The Daring Gourmet says
Hi Anna, thank you and welcome! Yes, of course you can make this and post it on your blog! All I ask is what you already mentioned – write it up in your own words with your own pics and link to the original recipe. I just visited your blog and look forward to spending some more time perusing your recipes (those Pineapple Lumps sound fabulous and I love that they’re a New Zealand tradition!). Cheers, Kimberly
julie says
Hi. Can this be made gluten free?
Kimberly @ The Daring Gourmet says
Hi Julie, yes it can but see previous comment.
Anonymous says
This looks awesome. Do you know what flour to use to make it gluten free?
Kimberly @ The Daring Gourmet says
Gluten free baking is much more complicated than simply substituting one flour for another. It involves a very careful balance of multiple ingredients that work together to mimic the effect of gluten. To make this recipe gluten free would require a complete recipe overhaul.
KL says
Hi Kimberly, we made this substituting gluten free self raising flour (Aldi brand) and it was absolutely delicious, perhaps just a little moist. The 2nd time we cooked it (in a different oven) for an extra 5 mins and it was a little dry and we had no cream for the glaze (still great with ice cream though). Here’s hoping 3rd time will be the charm.
Kimberly @ The Daring Gourmet says
Hi KL, yes gluten-free baking is a different animal entirely and you won’t be able to substitute the gluten-free mix 1:1 without making some adjustments. It sounds like you’re determined to master this though, which is awesome. Let us know once you’ve figured it out!
David says
Hi there, I had a question regarding the recipe. It says 2 cups overripe bananas, and as a separate ingredient it says 2 bananas. Would it matter if those two bananas were overripe? I ask because all I have in my freezer at the moment is overripe bananas.
Kimberly @ The Daring Gourmet says
Hi David, the other two bananas are for slicing to layer on the bottom (the top once the cake is inverted). They’re easier to manage if they’re still firm and look a little nicer, too, but those are the only reasons. Those reasons aside, yes, you can use overripe for the bottom layer, too.
Maria Calin says
A new star is born! This cake became VIP in the neighborhood and to my friends at work. We love it, love it, love it, no sugarfree can reziste to your bannanabread!
Kimberly @ The Daring Gourmet says
Fantastic, Maria!! I’m so thrilled to hear that and really appreciate your feedback! Best, Kimberly
Dianne Bell says
Just came across this, will be making it this weekend!!
Anonymous says
Que rico, desde acá en Argentina lo voy a probar, gooood!
Kimberly @ The Daring Gourmet says
Thank you and enjoy!