Caramelized Banana and Brown Sugar Cake
This moist, upside-down style cake features a rich layer of buttery caramelized bananas atop a tender brown sugar sponge. A sophisticated twist on traditional banana bread that's perfect for brunch or dessert.
Ingredients
Ingredients
- 3 large ripe bananas sliced into 1/2 inch rounds
- 0.5 cup unsalted butter melted and divided
- 1.25 cups light brown sugar packed and divided
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp sea salt
- 2 large eggs room temperature
- 0.5 cup sour cream full fat for moisture
- 2 tsp vanilla extract
Notes
Serve warm with a dollop of whipped cream or vanilla bean ice cream. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave for 15 seconds to soften the caramel.