Like most college students, I have a busy schedule, get distracted, and forget trivial things like…the bananas that I bought from the grocery store…until they are spotted with brown flecks and super ripe. BUT this recipe is the perfect remedy for that. This recipe uses all of your forgotten, but now ripe and super sweet bananas to make a delectable, caramelly dessert that is an update of the classic banana bread.
Meet…banana foster cake.
This recipe needs ingredients that most college students probably already have in their pantry. Plus, it’s quick and easy, which makes baking it the perfect study break activity. Try it and share with your friends. Trust me. You and your friends can thank me later.
BANANA FOSTER CAKE
Adapted from Averie Cooks’ Upside-Down Banana Bread Cake
YIELD: one 8×8-inch cake
INGREDIENTS:
Topping
4 tablespoons unsalted butter
1/2 cup brown sugar, packed
1/8 teaspoon cinnamon
a tiny pinch of salt
about 1 large or 2 medium ripe bananas, sliced into 1/2-inch thick rounds*
Cake
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream or plain Greek yogurt
2 teaspoons vanilla extract
1 cup ripe bananas, mashed (about 2 large bananas)
1/4 cup pecans or walnuts, chopped (optional)
DIRECTIONS:
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil**, and spray with cooking spray. Set aside.
- Topping – To a large sauce pan, add the butter, brown sugar, and cinnamon. Heat over medium heat to melt butter while constantly whisking to incorporate the sugar well into the butter as it melts.
- Once butter has completely melted, increase the temperature to boil the topping mixture for 20 to 35 seconds. Pour sauce immediately into prepared pan.
- Add the banana slices evenly over the pan. Set aside.
- Cake – In a medium bowl, sift and whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a separate large bowl, whisk together the egg, sugars, oil, sour cream or Greek yogurt, and vanilla until no lumps remain.
- Stir in the mashed bananas.
- Mix the dry mixture into the wet mixture. Don’t overmix (or the cake will be tough)!
- Optional – Stir the pecans and/or walnuts into the batter.
- Pour batter over the banana-caramel topping. Smooth batter lightly and evenly with a spatula, as needed. Bake for about 40 to 45 minutes (or until a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter).
- Cool cake for 10 to 12 minutes before inverting onto a large plate. Serve while warm (and optionally with ice cream).
- Enjoy and share!
*Slice the bananas into thicker rounds, or they might disappear into the caramel topping.
**If you line the pan with foil, it’ll be easier to lift cake out of pan.
I’ve never had upside-down caramel banana bread cake before, but I think it sounds and looks good so I might want to try and make this. Sometimes when I buy bananas from the store, I’ll forget about them until they’re almost all brown, so I think this is a good way to use up those bananas. I like how your recipe is easy to read and includes a picture so I know what it looks like.
I love banana bread and I also love cake and this seams like the perfect combination. I always have bananas that almost go bad but typically I just freeze them for smoothies this seems like a much better alternative and it looks delicious.
I’v never had banana bread with ice cream but that picture makes it look fantastic.
As someone who always ends up with too many over-ripe bananas, this recipe sounds perfect! Also, the photo looks delicious. I never thought of using bananas in a cake before but I might have to try it out!
This recipe turned out amazing! I really loved the topping, it seemed to really finish off the cake and give it an extra kick of flavor that propelled this dish from good too great. The cake was also super moist but not too heavy, which was my biggest worry. I really liked the banana flavor, previously when I have cooked with bananas I sometimes lose the banana flavor, but this cake had a great balance.
I also would like to mention that the ease and accessibility of this cake were fantastic for college students who may not have all the tools and/or money to make a complicated cake recipe. This recipe really reminded me of a warm night back home. We had previously talked about adding liquor into your recipe, and after making it for myself I think that that would absolutely fit in- perhaps a dark rum or brandy added into the topping mixture.
Overall, I was super happy with this recipe and think everything was thoroughly explained. As my roommates and I finish off this cake, I am already planning on making another one!