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!
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 :)
Wonderful, April, I look forward to your feedback! Happy baking!
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 !!!
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!
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!!
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! :)
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!
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! :)
Your caramel banana upside down bread looks amazing! I’ve got to try this recipe!
Thanks, Del, it’s been a huge hit!
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
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
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 ;)
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 :)
will do thank you :)
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. :)
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!
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!
Thanks for the tip, centexman!
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
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
We will enjoy the beauty, can’t wait to bake.. really :)
How thoughtful of you to change it, thanks!
You too ;) AB