New banana cake

Topping (for the bottom of the pan):

– ⅔ cup packed brown sugar

– 5 tbsp salted butter melted

– 3 bananas sliced into ⅓ inch slices


– 1 ½ cups all-purpose flou

– ½ tsp baking soda

– 1 tsp baking powder
– Pinch salt

– 1 tsp ground cinnamon

– ¾ cup brown sugar

– ¼ cup granulated sugar

– 3 medium bananas, mashed (about 1 ¼ cup)

– ½ cup buttermilk

– 1 ½ tsp vanilla extract

– ⅓ cup oil

– 2 eggs


– Preheat the oven to 350 F. Grease 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 ½ inch square pan, it has only 6 cup volume

TOPPING (for the bottom of the pan):

– Combine brown sugar and butter in a bowl. Stir together and then pour into the round cake pan. Spread out evenly with a rubber spatula.

Place banana slices directly on top of the butter and sugar mixture.


– In a separate mixing bowl combine flour, baking soda, baking powder, pinch of salt, and ground cinnamon. Whisk to combine.

– In another separate mixing bowl add brown sugar, sugar, mashed banana, buttermilk, vanilla extract, oil, and eggs. Use a hand mixer to beat and combine.

– Add ½ of the dry ingredients to the wet ingredients and use a spoon to start incorporating.

– Add the remaining dry ingredients and completely incorporate until no white streaks of flour remain.

– Don’t over-mix the batter or your cake will be tough and rubbery.

– Pour batter over the top of the sliced bananas. Spread evenly in the pan.

– Place in the oven and bake for 45 minutes. Check with a toothpick to make sure the cake is done in the middle and the toothpick is clean when checked. Cook for an additional 3 minutes, or until the toothpick comes clean.

– Let cool in the pan for 5 – 7 minutes. Place a large serving dish on the top of the pan and flip the cake over so that the bananas are on the top of the cake on the serving plate.

– Serve warm and enjoy!

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