This makes a remarkably moist dessert or meal.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 8×8-inch cake |
Ingredients
- Topping:
- ⅔ cup packed brown sugar
- 4 ½ tablespoons unsalted butter, cut into small pieces
- 3 medium bananas, sliced 1/4-inch thick
- Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¾ cup white sugar
- ⅓ cup unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 medium overripe bananas, mashed
- ⅓ cup sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
- Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
- Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
- Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
- Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 199 mg |
| Sugars | 31 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as instructed. The only changes I made were to add a bit of fresh ground nutmeg (because I like it), and I could only fit 2 cut bananas for the topping. The cake was still hot after 30 minutes, but I inverted it anyway, and it came out fine. I did have to scrape some of the remaining topping from the pan, and spread it back over the cake, but otherwise all remained intact. I think this make a great cake even without the sugar/banana topping.