Caramelized Banana Loaf Cake

oh yes i did

WANTED: A simple banana dessert that could easily pass as a snack or breakfast item. Must have a juicy caramelized layer because I’m looking to impress the internet. Bonus if you’re easy to make and require very few ingredients. I’m a working mom so it’s gotta be quick. Must be OK with toddler fingers poking at you and multiple chunks taken out of you by the hands of a greedy baker. You must pair well with a dollop of Greek yogurt. Please don’t be too ridiculously sweet. If you’re up to the task, I’d love to talk to you. No weirdos please! Well…maybe.

FOUND!!!!!!

caramelized banana loaf cake

And oh boy was it good.

And we’re off!

Gather your ingredients.

ingredient party! You're invited!

Take one of your bananas and measure it along the bottom of your loaf pan.

sizing up my bananas

Cut the bananas to the size of the bottom & cut in half lengthwise—like this.

on the tippy top

Put sugar & water in a pan over medium heat until it becomes amber in color.

making caramel

Say HELLO to your butter and let it melt.

butter SIZZLE

Now add in your bananas cut side down and cook for a minute.

yup. pretty much my favorite.

Transfer them to the bottom of the loaf and drizzle with the leftover caramel from the pan.

f. yeah.

Now it’s time to make the batter. Mash together the bananas with the sugar.

banana sugar MASH

Add in the egg & egg white and the vanilla…and then add in your dry ingredients.

I didn’t bother to use another bowl to mix the dry ingredients. I’m lazy.

dry meets wet

Add in the oil and MIX! Batter’s done!

hello, oil

Pour the batter on top of the bananas.

batter over bananas

And off to the oven it goes!

to the oven....

And out it comes…look at the caramel that came up to the top! NOM!

waiting....

Let it cool and then INVERT IT. Look at this. Aren’t you speechless???

shut it down

Excuse me….

snack

While I have a little binge.

Caramelized Banana Loaf Cake

serves 6

(recipe from Rachael Ray Magazine)

  • 3 to 4 large bananas
  • 3/4 cup sugar
  • 2 tablespoons salted butter, in 1 piece
  • 1 large egg, plus 1 egg white
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil

Position a rack in the center of the oven and preheat at 325 F. Grease a 9 inch loaf pan. Trim both ends off each of the 3 bananas to fit crosswise in pan; reserve the ends. Halve the long banana pieces lengthwise; peel and set aside on a plate.

In a large skillet, bring 1/4 cup sugar and 2 tablespoons of water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber in color. Remove from the heat and add the butter and swirl with a fork until melted. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer the slices cut side down to the prepared loaf pan, arranging them crosswise. Drizzle the remaining caramel on top.

In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the egg and the egg white as well as the vanilla.

In a large bowl, whisk the flour, baking powder, cinnamon and salt. Add the banana mixture and oil and stir until well combined. Pour the batter over the bananas in the pan and bake until a toothpick inserted comes out dry- 50 to 55 minutes. Let cool on a rack for 10 minutes, and carefully invert the cake onto a platter and let cool completely before serving.

Shutterbean Notes:

-I topped my loaf with a little sea salt. Twas tasty!

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37 Comments

say something
  • March 3, 2011

    oh. my. word.
    can’t wait to try it!!
    xo

  • March 3, 2011

    Totally speechless!

  • March 4, 2011

    Seriously?! Did you really just do this? I’m in love. You’ve done it again. I need this in my life.

  • March 4, 2011

    wow!
    wonder if this would work with apples or plums for a bananaphobe like me?

  • Michelle
    March 4, 2011

    SWEET BABY JESUS!! uuummm, pineapple PLEASE, but man on man I am on this!

    • Michelle
      March 4, 2011

      that was supposed to say “pineapple as weel, and man OH man” I was just so excited :)

  • March 4, 2011

    At first glance I thought you were posting about ribs!! haha but this is much better!

    I have a question about the number of bananas. In the ingredients you say to use 3-4, and then lay them in the bottom of the skillet, but then you say to use 1 cup of mashed bananas. Are these mashed bananas included in the 3-4 estimate? Meaning use 2 bananas in the skillet, and 2 bananas in the batter?

    Thanks :)

    • March 4, 2011

      I think it really depends on how big your bananas are. I ended up using two and almost 2 bananas for the bottom layer and then 2 in the batter.

  • SHAWNA GREENWAY
    March 4, 2011

    Good God, woman! What are you trying to do to my diet! I’m making this tomorrow morning after Weight Watchers! LOL

  • Pure evil genius. Something in me tells me I’d need a side of peanut butter for good measures.

  • March 4, 2011

    Bananas and caramel are two of my favorite things, and when they get together, my head explodes. WAAAANT.

  • March 4, 2011

    drooling. need this now.

  • March 4, 2011

    yeah. this is pretty much my dream and my worst nightmare all wrapped up into one sticky caramelized mess.

    i don’t know whether to thank you or spank you!

    xo

    • March 4, 2011

      Spank me! I deserve it.

  • Marci
    March 4, 2011

    My dog loves bananas. Really! he comes running when he hears one being pulled from the bunch and he starts drooling when I peel one. I always have to give him a little bit. Anyway, he’d really go crazy smelling this bread. I think I must make it! :-)

    • March 4, 2011

      THANK YOU. Your randomness made my day.

  • mallory m
    March 4, 2011

    umm… delish! i’m salivating and will most definitely be making this banana-awesomeness this weekend. YUM!

  • March 5, 2011

    Fabulous! Love the idea of sprinkling a little sea salt on top.

  • Glenn
    March 17, 2011

    Well, you’ve impressed the internet, that’s for sure.
    Caramel and what appears to be the snack of Zeus tends to do that.
    I’m going to be thinking about this for days.

  • Kimimary
    March 23, 2011

    YUM! Made this last night, but instead of the veg oil, I chopped and pureed an apple with a splash of orange juice. (you can use applesauce too, I just didn’t have any) I used 1/2 cup of “applesauce” instead of 1/2 cup veg oil. SO DELICIOUS! Thanks so much for sharing!

  • Rachel
    April 7, 2011

    When you said “boil” the water and sugar, I took it literally, and it was totally the wrong consistency!

    • April 7, 2011

      hmmm. what consistency did you get?

  • May 14, 2011

    That is gorgeous! I’d love to have you link this up on my Saturdays with Rachael Ray series!!

    • May 15, 2011

      sure. Just tell me what you want me to do!

  • melanie
    May 19, 2011

    How do you avoid burning the caramel
    Tried it but made a terrible taste

    • May 19, 2011

      oh no!!! you MUST keep your eyes on it!! it can burn in just a few seconds.

  • Pritika
    June 6, 2011
  • Jessica
    August 6, 2011

    Sooo easy and turned out great!!! Thanks!

  • Olivia
    October 13, 2011

    I made this last night for a bake-off. I ended up eating half! Great recipe will definitely be making it again!

    • October 13, 2011

      Hahaha! I can totally see why… Did you win?

  • Tanya
    February 3, 2012

    Looks amazing…

    One Question though: When you refrigerate the leftovers, does the caramel harden and make it difficult to slice/eat for the next time?

    • February 3, 2012

      it would def harden if you put it in the fridge. I wrapped mine up and put it on the counter for a day (it didn’t last longer than that!)

  • Cat
    May 6, 2013

    I made this today, using melted butter in place of oil, brown sugar instead of white, and made the addition of nutmeg, cloves, and bourbon. Also, i omitted the egg white and used just one egg.

    It turned out absolutely sinful, I’m so glad you posted this recipe!

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