What You’ll Need
½ cup packed brown sugar
3 tablespoons of 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 powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut or vegetable oil
⅓ cup buttermilk
1 teaspoon pure vanilla extract
For the caramel glaze,
2 tablespoons of butter.
2 tablespoons of brown sugar
2 tablespoons of heavy cream.
How to make it
Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until it is dissolved and spread evenly on the bottom of the pan. Place a single layer of banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all the dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, 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 onto a cake platter.
To prepare the caramel glaze, place the butter, brown sugar, and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring it to a boil and simmer for 2 minutes. Remove it from the heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside-down side with the bananas on top).
Hit Share To Save On Your Wall
[…] Caramel Banana Upside Down Bread […]