There were seven bananas in the bunch I bought recently. I used three of them to make my Chocolate Chip Sour Cream Banana Bread, and was in the mood to try something different with the remaining four bananas. Caramelized bananas sounded good to me, so I decided to try making a cake with a banana fosters-esque topping. My husband said he liked it as much as my banana bread… which is saying something because he loves my banana bread. The whole cake was consumed in less than two days, so I made another one. That was consumed in one day. So it’s definitely in the rotation now.
Guessipe
- 2/3 cup brown sugar (not packed)
- 3 TBSP butter
- 2 bananas, sliced 1/4-inch thick
- 3/4 cup sugar
- 5 TBSP butter, softened
- 2 eggs
- 1 1/2 tsp vanilla
- 2 bananas, mashed
- 1/3 cup plain Greek yogurt
- 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Melt the brown sugar and 3 TBSP butter together and spread evenly on the bottom of a greased 8-inch square pan. Arrange the banana slices on top (throw any leftover slices in with the bananas you’ll be mashing).
Beat the sugar and 5 TBSP softened butter until a paste forms. Beat in the eggs, vanilla, bananas, and yogurt.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet ingredients until just combined.
Spread the batter evenly into the pan over the bananas. Bake at 350 degrees F until a toothpick inserted into the center comes out clean (about 50 minutes).
Let cool in the pan 30 minutes. Invert onto a plate and serve!
