Ingredients
Scale
- 3 ripe bananas, sliced
- 1/4 cup butter (for caramel topping)
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup plain yogurt or sour cream
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter.
- Melt 1/4 cup butter in a small saucepan over medium heat. Add 1/2 cup brown sugar and cook, stirring, until sugar dissolves and thickens slightly (3–5 minutes). Pour caramel evenly into the cake pan.
- Slice 3 ripe bananas into 1/4-inch thick pieces. Arrange banana slices evenly over the caramel in the pan.
- In a medium bowl, sift together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well.
- In a large bowl, beat 3/4 cup granulated sugar with 2 eggs until fluffy (2–3 minutes). Add 1/2 cup yogurt (or sour cream), 1/4 cup milk, and 1 teaspoon vanilla extract; mix after each addition.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour batter evenly over the banana layer in the pan.
- Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes. Run a knife around edges to loosen. Invert onto a serving plate carefully.
- Serve warm or at room temperature.
Notes
Use ripe bananas for best flavor and texture.
Yogurt or sour cream adds moisture and slight tang.
Do not overmix batter to keep cake tender.
Optional: add chopped nuts or cinnamon for variation.
- Prep Time: 15
- Cook Time: 45