It's a bread....... it's a cake! Who cares, it's yummy! It taste like cake to me...like really, really, good cake but it's cooked in a loaf pan so perhaps it's a bread?
I am not even that big of a banana bread lover but this is like 'naner bread on flavor steroids! The brown sugar mixed with butter and topped with sliced bananas is a great start, then topped with salty caramel sauce? A complete show stopper!
NOTE: When I have over ripe bananas but no time to make something with them...I just toss the whole thing in the freezer...peel and all!
Caramel Banana Upside Down Bread - (adopted from daringourmet.com)
Ingredients
½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking power
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup vegetable oil
⅓ cup buttermilk
1 teaspoon vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream
1 teaspoon kosher salt (optional)
1 teaspoon kosher salt (optional)
Instructions
Preheat the oven to 325 degrees F. Coat a 9 x 5 loaf pan with non stick spray.
Melt butter in microwave. In small bowl, combine with brown sugar. 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.
Preheat the oven to 325 degrees F. Coat a 9 x 5 loaf pan with non stick spray.
Melt butter in microwave. In small bowl, combine with brown sugar. 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 stir.
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.
Caramel Glaze :
Place the butter, brown sugar and heavy cream in a microwave safe dish. (I find a Pyrex measuring cup works well). Heat on high for one minute, stir and heat an additional minute until mixture boils. Spread on top of upside down bread. Sprinkle with salt if desired (I love the addition of salt!)
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