Drenched in homemade caramel sauce and loaded with bananas, this unique caramel banana bread is wonderfully moist and irresistibly delicious! Â
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. 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.  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. Â 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. 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!
Caramel Banana Upside Down Bread Recipe
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.
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
Alana says
Hello, I want to try ot but I do not seethe receipt forbthe glaze.
Kimberly @ The Daring Gourmet says
Hi Alana, scroll down to the bottom of the post to the recipe box that lists the ingredients and directions for the banana bread. In the section that lists the ingredients, at the end of the list you’ll see “For The Caramel Glaze” with the ingredients underneath.
Lisa says
Hi Kimberly,
This time I didnot add pecans. But I kept the pan in the oven while I stirred to melt it. A total of about 10 minutes. I did cool for about 45 minutes and it flipped out better. Just onechunk off the top. I used regular brown sugar… I used the middle rack and I let my oven pre heat properly. Regardless, the bread is very moist and delicious. Very moist, dense and cake like! Thanks for your response!
I wish I could add my photo of it but I don’t know how!
Kimberly @ The Daring Gourmet says
Hi Lisa, thanks for the update and I’m happy it was a success this time! I know, I wish there was a way to upload photos via the comments but you can upload one on my Facebook page, I’d love to see it!
Lisa says
Just made this… I used some chopped pecans… First, the sugar didn’t melt… And 20 minutes was way too short of time to wait before flipping. Chunks of bread sugar and banana stayed in the pan. Next time I will let cool much longer and see if I can melt the sugar better. Smells very good though.
Kimberly @ The Daring Gourmet says
Hi Lisa, that is so odd that the sugar didn’t melt. Which oven rack did you have the pan on? Did you use regular brown sugar or turbinado sugar (larger sugar crystals)? The sugar won’t continue to melt once the bread is cooling, that is done while it’s baking, and the problem with waiting much longer than 20 minutes is that the caramelized mixture on the bottom of the pan will be too cool, making it more difficult for the bread to slip out. I think the problem lied in the sugar not being properly melted in the first place.
Karen says
This is the worst recipe I’ve very made ;;;;;;JUST KIDDIND!!!!! GIRL IT IS AMAZING,, Thanks for sharing, ,,it is the best!!!!! I did have a bit of a hard time Turing it over. LOST some of the top and I did even grease the sides of the pan. Im more of a savory lover but this recipe is really great. Where did you find it?
Thanks karen
Kimberly @ The Daring Gourmet says
Thanks, Karen! :) This is an original recipe that I developed. I’m so glad you enjoyed it, thanks again for the feedback.
Vanchita Shukla says
Hey,I adont like the smell of egg so can I skip the eggs and what is the substitute ?
Kimberly @ The Daring Gourmet says
Hi Vanchita, I would say that whatever egg substitute you normally use for baking cakes should work for this one.
Anonymous says
Its all been said above, this recipes is great, easy, very tasty, & presentation is a eye catcher. It will be one of our favs too.
Kimberly @ The Daring Gourmet says
Thank you, I really appreciate the feedback!
Phoebe says
Tried to do it with the optional nuts but it didn’t turn out so well. The sugar didn’t fuse with the banana and just kind of burnt and some people couldn’t really taste the banana (you needed the caramel sauce). :/
Kimberly @ The Daring Gourmet says
Hi Phoebe, I haven’t tried it with the nuts but have had several readers email me to tell me they used nuts and loved it. That’s strange though that the sugar burnt. I agree, the caramel really bumps this already great banana bread up by several notches!
Nadia says
Thank you so much for this recipe. I’ve made this numerous times and each time it comes out perfect. It tastes amazing and never lasts more than 20 mins on my house. My kids and I love this. Thank you thank you thank you.
Kimberly @ The Daring Gourmet says
I’m am so thrilled to hear that, Nadia! It never lasts long in our home either :) Thanks so much for your feedback!
Sandy says
That looks absolutely wonderful. I make all different kinds of banana bread myself but that is amazing
Kimberly @ The Daring Gourmet says
Thanks, Sandy, we really love this version :)
Jo says
I can’t wait to try your recipe! I do not eat a lot of sweets but banana bread is one of my favorite when I do. I especially like banana bread with walnuts! I like nuts on most all sweet things. I did not noticed whether yours had them or not in this recipe, for looking at the rest of the great ingredients. But, if I do get the opportunity to try your recipe…Oh my!, with a sprinkle of nuts!!!! :-) Thanks for sharing this goodness, God Bless!
Kimberly @ The Daring Gourmet says
Thanks, Jo! I didn’t add nuts to this particular one but yes, you can absolutely add them. Happy baking and let us know what you think!
mariana says
Made it today, it´s delicious!! thank you for sharing
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Mariana, thank you!
Reena says
I am planning on making this lovely masterpiece today. I have a few really ripe bananas. I plan on using a glass baking pan. Do you have any suggestions or recommendations? I also wanted to know if I could use Greek yogurt, and if so what’s the measurements for the substitution. Can I use parchment paper from possibly preventing the sugar mixture to stay stuck on the bottom of the pan? What’s the measurements for using AP flour instead. Thank you.
Kimberly @ The Daring Gourmet says
Hi Reena, I haven’t made this recipe with a glass baking pan before but it’s generally recommended that you decrease the oven temperature by 25 degree or check the cake 10 minutes early if you’re using glass as it conducts heat differently. Yes, you can directly substitute the Greek yogurt for the buttermilk. Parchment paper won’t help much because the fluid will flow right under it. Flour: You can use the same amount of AP flour, no changes in measurements required (that’s generally only necessary if you’re substituting the other way around). Happy baking!
Della says
Thank you for sharing your recipe! I saw it on 750 gram facebook page. Haven’t try it yet but it looks amazing
Kimberly @ The Daring Gourmet says
Hi Della, thanks so much for visiting and I hope you’ll come back often! <3
Michael says
Hi,
I made this a few weeks ago. It lasted about two, no one day as my partner loved it so much and I was lucky that some was left when I left the house and came back. Your recipe was recommended to me by a work friend and I have passed it on to other people.
Kimberly @ The Daring Gourmet says
Hi Michael, that’s fantastic! Truly happy to hear that and I really appreciate your referring my site to your friends, thank you!
Elaine says
Could this be frozen?
Kimberly @ The Daring Gourmet says
Hi Elaine, yes, but without the glaze. Freeze it for a couple of hours on a cookie sheet first, then wrap with plastic wrap and put it back in the freezer (that prevents the plastic wrap from sticking to the sticky fruit). Let it thaw completely before you glaze it or it will be a watery mess.