For most people, bananas don’t necessarily scream “autumn baking,” but I find myself craving this banana cake all year round! So moist and fluffy, with the BEST crunchy sugar topping, this will have you going back for seconds (and thirds!) every time you make it. Consider yourself warned!
The key ingredient in this cake is sour cream. Decadent and packed with essential moisture, this is what gives the cake its bouncy texture with the perfect crumb. I have substituted full fat greek yogurt for a similar result, but prefer to use sour cream if I have it on hand.
The second most important aspect of this recipe? It’s a one bowl wonder, which means fewer dishes to do! I am always looking for ways to minimize clean up after a busy afternoon spent baking, and one bowl recipes make my heart so happy. Hopefully you feel the same way!
Read on for the recipe:
Caramelized Banana Cake
Ingredients
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 tbsp butter softened
- 1 egg
- 2 bananas mashed
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 tbsp turbinado sugar
Instructions
- Preheat oven to 375°F.
- Cream together the sugar, butter, sour cream, and egg.
- Add mashed bananas and vanilla extract.
- Sprinkle on the flour, followed by the salt and baking soda, using a spatula to incorporate well.
- Pour into a greased 8×8 pan.
- Sprinkle the turbinado sugar evenly over the top of the cake before baking for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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