Upside-Down Banana-Caramel Bread
What happens when you combine classic banana bread with rich caramel sauce? This perfect fall loaf. Make it for dessert...or breakfast.
4 tablespoons butter, at room temperature
½ cup brown sugar
3 bananas, halved lengthwise
2¼ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
⅓ cup coconut oil
½ cup sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
3 bananas, mashed
⅓ cup sour cream
½ cup caramel sauce
1. Preheat the oven to 350°F. Grease a loaf pan with the butter, using most of it to generously coat the base of the pan.
2. Make the Base: Sprinkle the ½ cup brown sugar evenly into the base of the pan. Arrange the bananas in the base of the pan. (You can trim off the ends of the bananas, if necessary, to fit them into the pan.)
3. Make the Banana Bread: In a medium bowl, whisk the flour with the baking soda, salt, and cinnamon.
4. In a large bowl, whisk the coconut oil with the sugar and brown sugar until well combined. Add the eggs one at a time and whisk to combine.
5. Add the vanilla extract and mashed bananas to the sugar mixture; mix with a spatula or wooden spoon to combine. Add the flour mixture and mix until incorporated. Stir in the sour cream.
6. Pour the batter over the bananas in the prepared pan and smooth into an even layer. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour.
7. Let the loaf cool for 15 to 20 minutes, and then run a small spatula or paring knife all around the edges of the loaf and invert it onto a serving platter.
8. When the loaf has cooled completely, spread the caramel sauce into an even layer on top of the bananas. Serve slices at room temperature. Leftovers can be stored in an airtight container for up to three days.