CARAMEL BANANA CAKE

We love any and all versions of banana bread/cake, but this one??? It is outrageous!  Decadent. Lucious. Comforting. I could go on with the adjectives but let’s just say it boasts of insane flavour and the cake itself is tender and light with a delicate chewiness. 

This recipe also works very well in individual servings using cupcake/muffin tins. Just skip the paper baking cups and reduce your bake time to 25-35 minutes.    

INGREDIENTS:

BOTTOM OF CAKE CARAMEL:

* ½ cup packed brown sugar

* 3 tbsp butter, diced

* 2 bananas, sliced in 1/4" rounds

CAKE:

* 1½ cups flour

* ¾ cup sugar

* 1 tsp baking powder

* 1 tsp baking soda

* ½ tsp salt

* ¼ tsp cinnamon

* 1 cup mashed overripe bananas

* 2 large eggs

* ⅓ cup oil of choice

* ⅓ cup buttermilk

* 1 tsp vanilla

CARAMEL GLAZE:

* 2 tbsp butter

* 2 tbsp brown sugar

* 2 tbsp heavy cream

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease a 9"x5" bread loaf pan. 

2. Spread the brown sugar on the bottom pan. Sprinkle diced butter on top of sugar and bake in oven for 7 - 8 minutes. Remove from oven and stir, spreading it evenly in pan. Place banana slices on top of the sugar mixture.

3. Blend all of the dry ingredients in a large bowl. Blend all wet ingredients together well in separate bowl. Add to dry mixture and blend well but don't over-beat.

4. Pour the batter over the sliced bananas in the pan.

5. Bake for 1 hour in preheated oven or until a toothpick inserted into the middle of the loaf comes out clean. 

6. Allow the cake to cool in the pan for 15 minutes before inverting it onto a cake platter.

7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan. Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake. Serve with ice cream or whipped cream.