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–+ servings

Caramel Upside Down Banana Bread

A moist, tender upside down banana bread crowned with caramelized bananas and a rich homemade caramel glaze. A California treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 395
Ingredients Method Nutrition Notes

Ingredients
  

Banana Bread Batter
  • 1/2 cup packed light brown sugar for the pan bottom
  • 3 tablespoons unsalted butter cut into small pieces
  • 2 medium bananas sliced into rounds
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 cups whole wheat flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup mashed overripe bananas about 2 to 3 bananas
  • 2 large eggs
  • 1/3 cup neutral oil, such as melted coconut or mild olive oil
  • 1/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
For the Caramel Glaze
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons heavy cream

Method
 

  1. Preheat the oven to 325°F. Grease a 9x5-inch loaf pan. Sprinkle the brown sugar evenly over the bottom, top with the walnuts, and dot with the butter. Warm the pan in the oven for 8 minutes until the mixture melts, then stir and spread it evenly. Arrange banana slices over the sugar mixture. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Add the mashed bananas, eggs, oil, buttermilk, and vanilla, and stir just until no dry streaks remain. Pour the batter over the bananas and bake for 60 minutes, or until a toothpick inserted in the center comes out clean but moist. Cool in the pan for 20 minutes, then invert onto a serving plate.
For the Caramel Glaze
  1. To make the caramel glaze, combine the butter, brown sugar, and heavy cream in a small saucepan. Bring to a boil over medium heat, reduce to a simmer and cook for 2 minutes. Remove from heat and let stand for 1 minute. Pour the glaze evenly over the banana-topped side of the warm loaf.

Nutrition

Calories: 395kcalCarbohydrates: 53gProtein: 5gFat: 19gSaturated Fat: 6gCholesterol: 56mgSodium: 310mgFiber: 4gSugar: 35g

Notes

1. Use very ripe bananas for the mashed portion and firmer bananas for the topping so the slices hold their shape.
2. Swap the walnuts for pecans or roasted almonds if you prefer.
3. No buttermilk? Mix 1 teaspoon lemon juice into 1/3 cup milk and let sit for 5 minutes.
4. Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
5. To make ahead, bake the loaf without the glaze, cool completely, wrap tightly, and freeze for up to 2 months; add the glaze before serving.
6. Don't skip the 20-minute cooling time in the pan or the topping may stick.
7. Serve warm with vanilla ice cream or softly whipped cream.

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