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Preheat oven to 350°F. Grease and line a 9x5 loaf pan with parchment paper, allowing some overhang on the long sides to help with removal.

In a medium bowl, whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter, brown sugar, and 1/4 cup granulated sugar with an electric hand mixer until the mixture is light and fluffy.

Add the room temperature large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.

Gently fold in the mashed overripe bananas into the wet mixture using a spatula or spoon until just combined.

Gradually add the dry ingredients from Step 2 to the banana mixture, mixing until just combined. Be careful not to overmix the batter.

Arrange the 1 medium banana, sliced lengthwise, cut side down, in the bottom of the prepared loaf pan.

In a small saucepan, combine the 3/4 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and the mixture turns a deep amber caramel. Do not stir or burn the caramel.

Immediately and carefully pour the hot caramel over the banana halves in the loaf pan.

Scoop the banana bread batter over the caramel bananas in the loaf pan and spread evenly with a spatula.

Bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 20 minutes on a wire rack.

Run a knife around the edges of the loaf to loosen it. Using the parchment paper overhang, carefully invert the cake onto a serving plate so the caramel bananas are on top.

Let it cool slightly before slicing and serving. Peel off any excess sugar that may have gotten stuck on the bread during cooling.


Preheat oven to 350°F. Grease and line a 9x5 loaf pan with parchment paper, allowing some overhang on the long sides to help with removal.

In a medium bowl, whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter, brown sugar, and 1/4 cup granulated sugar with an electric hand mixer until the mixture is light and fluffy.

Add the room temperature large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.

Gently fold in the mashed overripe bananas into the wet mixture using a spatula or spoon until just combined.

Gradually add the dry ingredients from Step 2 to the banana mixture, mixing until just combined. Be careful not to overmix the batter.

Arrange the 1 medium banana, sliced lengthwise, cut side down, in the bottom of the prepared loaf pan.

In a small saucepan, combine the 3/4 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and the mixture turns a deep amber caramel. Do not stir or burn the caramel.

Immediately and carefully pour the hot caramel over the banana halves in the loaf pan.

Scoop the banana bread batter over the caramel bananas in the loaf pan and spread evenly with a spatula.

Bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 20 minutes on a wire rack.

Run a knife around the edges of the loaf to loosen it. Using the parchment paper overhang, carefully invert the cake onto a serving plate so the caramel bananas are on top.

Let it cool slightly before slicing and serving. Peel off any excess sugar that may have gotten stuck on the bread during cooling.
