Ingredients
Scale
For the topping:
- 4 tablespoons butter, melted
- ½ cup brown sugar
- 3–4 ripe bananas, sliced
For the cake batter:
- 3–4 ripe bananas, mashed
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk (or dairy-free alternative)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9-inch round or square cake pan with butter.
- In a small bowl, mix melted butter and brown sugar until smooth. Spread evenly at the bottom of the pan.
- Arrange sliced bananas on top of the caramel mixture.
- In a separate bowl, mash 3–4 bananas until smooth.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients. Fold in mashed bananas until combined.
- Pour the batter evenly over the caramelized bananas in the pan.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes. Run a knife along the edges. Place a large plate over the pan and carefully flip the cake. Lift off the pan to reveal the banana topping.
Notes
For extra flavor, add ½ teaspoon cinnamon or a handful of chopped nuts to the batter.
Use overripe bananas for maximum sweetness.
Cake can be served warm with ice cream or chilled for a firmer texture.
- Prep Time: 20
- Cook Time: 50