Caramelized Banana Loaf Cake
Indulge in the rich, buttery decadence of this caramelized banana loaf cake—a perfect blend of classic banana bread comfort with a caramelized twist. This recipe layers moist, tender banana cake with sweet, golden-brown banana slices caramelized to perfection in butter and brown sugar, creating an irresistible ribbon of flavor in every bite. Using pantry staples like ripe bananas, sour cream, and vanilla extract, it strikes the perfect balance of sweetness and tang. With its light and fluffy texture enhanced by a touch of sour cream and the irresistible allure of caramelized bananas, this loaf cake is a show-stopping treat for breakfast, brunch, or dessert. Serve it as is, or elevate the indulgence with a dollop of whipped cream or a drizzle of caramel sauce. Whether for a cozy afternoon snack or a dinner party centerpiece, this caramelized banana loaf cake is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 120 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 120 grams sour cream
- 60 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easier removal.
In a skillet over medium heat, melt 40 grams of the butter. Peel and slice 2 bananas and place them in the skillet. Sprinkle 50 grams of brown sugar evenly over the bananas. Cook for 3-5 minutes, turning occasionally, until the bananas are caramelized and softened. Remove from heat and set aside to cool slightly.
In a large mixing bowl, cream together the remaining 80 grams of butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Peel and mash the remaining 2 bananas in a separate bowl. Add the mashed bananas, sour cream, and milk to the wet ingredients and mix until combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
Pour half of the batter into the prepared loaf pan. Layer the caramelized bananas on top, then add the remaining batter to fully cover the bananas.
Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Slice and serve as is, or with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 565.7 g | 206% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 320.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 502 mg | 39% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
