Upside banana bread is a fun twist on traditional banana bread recipe. Bananas and sugar bake with butter on the bottom layer of this bread recipe and create a roasted banana topping that provides moisture and depth of flavor.
Upside down banana bread is an easy twist to the usual banana bread.
You may have heard of upside down pineapple cake or this upside peach cake that is perfect for fresh summer peaches but have you tried the same technique with bananas? Adding brown sugar and melted butter to the bottom of the loaf pan then letting some bananas soak up that caramel-gooey goodness really makes this a special way to bake banana bread.
I first saw the idea on The Daring Gourmet’s site. She adds an extra caramel glaze at the end that looks SO GOOD as a scrumptious dessert. I omitted that step if only to convince myself that this was a bread for breakfast, snacking, and to serve with a cup of afternoon tea. But, oh, how I want to try that caramel sauce another time for sure.
Summer is in full swing and flying by. When school ended in early June for my boys it seemed that we had an endless stretch of days in front of us to enjoy the summer of 2014. We’ve already visited my family in Pennsylvania, spent time at the pool, gone golfing a few times a week, and all of the sudden June has disappeared.
Really? How did that happen?
All of this activity means less time to bake and blog but that is ok, I’ll get back into the swing of more frequent posts this fall. I didn’t want to miss this monthly bread baking group post for #TwelveLoaves so I found a quick and easy way to spruce up my usual banana bread recipe.
- 2 Tablespoons of butter, cut into small cubes
- 3 Tablespoons brown sugar
- 2 bananas, sliced
- 1/2 cup buttermilk
- 3 Tablespoons canola oil
- 2 Tablespoons rum
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/3 cup brown sugar
Make the Upside Down Layer first:
- Sprinkle 3 Tablespoons brown sugar and 2 Tablespoons butter into your loaf pan. Place into a 350 degree oven for 10 minutes.
- Remove the pan and carefully swirl the melted butter and brown sugar together. Gently lay the sliced bananas into the pan. Spray the sides of the pan with baking spray.
Meanwhile make the Banana Bread Batter
- Combine the buttermilk, canola oil, rum, and eggs in a large mixing bowl. Set aside.
- Mix the flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir until barely combined.
- In a small bowl mash the bananas with the 1/3 cup brown sugar. Add this mixture to the bread batter by folding together with a large spoon or spatula. Do not over mix the batter.
- Pour the batter over top of the sliced bananas in the loaf pan. Bake for 50-60 minutes at 350 degrees F.
- Cool for 5-10 minutes in the pan then turn the loaf pan over onto a serving plate.
The Upside Down Layer is an idea I saw on The Daring Gourmet.
Serving Size:1 slice
Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 199mgCarbohydrates: 37gFiber: 2gSugar: 15gProtein: 4g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.