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The Best Ever Upside Down Banana Bread

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Who doesn’t love bananas?  I am just crazy for bananas and many other tropical fruits, as you already know.  What’s more, from fruit salads to desserts, bananas also deliver, big time.  A great example is this scrumptious, caramelized upside down banana bread — a recipe adapted from Dessert Before Dinner, the blog that I have been assigned to for this month.  Yeah, baby!  Today is SRC– Secret Recipe Club day!!!

Although the original recipe is a simple yet delicious banana bread, it caught my eye. It looked quite comforting, moist, and versatile since banana bread can be served either for breakfast or as a dessert — especially if paired with ice cream. 😉 In my home country, Brazil, this upside down banana bread would be enjoyed with cafezinho (a small cup of our strong coffee)  or alternatively, with a cup of tea.  Our upside down banana bread is still baking in the oven but I am already daydreaming about it.

Upside Down Banana Bread

Dessert Before Dinner is a blog authored by Stephy,  a home baker from Arlington, Virginia.  Although I do appreciate her recipe as it is, I had to put my own little spin on the recipe in order to make it my own.   In this way, her Best Ever Banana Bread became our Upside Down Banana Bread.  A few alterations were made to the original recipe, particularly the addition of a banana topping with caramel sauce.  As always, you are welcome to try either recipe, or to put on your own personal touch(es) as well.  I also have to say that following Stephy’s banana bread batter recipe yielded some surplus batter.  I mixed this extra banana bread batter with Nutella and baked in a mini muffin pan.  The leftovers were quickly taken care of and very much appreciated! 🙂 My kids can vouch for that!

For now, enjoy our scrumptious upside down banana bread.  Its wonderful aroma is calling my name… I can barely await for it to cool down bit and to get a big slice of this upside down banana bread.   🙂

Upside Down Banana Bread

xx

5.0 from 5 reviews
Upside Down Banana Bread
 
Prep time
Cook time
Total time
 
An easy and delicious upside down banana bread that can be served for breakfast or as a dessert.
Author:
Recipe type: Bread (Breakfast or Dessert)
Serves: 8
Ingredients
  • For the Banana Bread Batter:
  • 2 ½ cups flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup white granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup applesauce
  • 2 cups mashed bananas (about 4 to 5 ripe medium bananas)
  • 1 teaspoon pure vanilla extract
  • For the Banana Topping:
  • 3 medium ripe yet firm bananas, slice in half lengthwise
  • ¼ cup white granulated sugar
  • 2 Tablespoons water
  • 2 Tablespoons of unsalted butter
Instructions
  1. To prepare the banana bread batter: Preheat oven to 325 degrees F (about 163 degrees C).
  2. In a large bowl, sift the flour and mix with baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a bowl of an electric mixer, cream together butter and both sugars. Add eggs, one at a time, beating after each addition until just incorporated into the batter (please, do not overbeat!!). Beat in half of the flour mixture at low speed just until incorporated into the batter. Beat in half of the applesauce. Beat in the remaining flour mixture, and then the other half of the applesauce until just incorporated. Mix in both the mashed bananas and vanilla. Set batter aside.
  4. To prepare the banana topping: In a large, non-stick frying pan, heat sugar and water over medium-high heat until sugar melts and acquires a golden brown color. Reduce heat to low, stir in butter, and then lay banana slices, flat side down, in caramel mixture. Let bananas cook for approximately 1 minute. Remove bananas from the pan and lay them flat side down to line the bottom of a loaf pan. Pour remaining sauce over bananas.
  5. Pour batter over bananas and bake loaf for 55-70 minutes or until a toothpick inserted in the center comes out clean (NOTE: To avoid the top of the upside down banana bread loaf becoming too brown, cover loosely with a sheet of aluminum foil after halfway baked). Use any remaining batter to make muffins. Let upside down banana bread loaf cool in pan on a rack. Use a knife around the edges to loosen loaf from the inside of the pan and invert onto a plate. Enjoy upside down banana bread warm by itself, with a dab of peanut butter or nutella (for breakfast), or with vanilla ice cream (as a dessert)!

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48 Responses to The Best Ever Upside Down Banana Bread

  1. Deanna Segrave-Daly 24 March, 2014 at 5:44 am #

    I’m a banana freak too – eat them daily. And this bread looks divine (as usual your photos are STUNNING!)

    • Denise Browning 24 March, 2014 at 7:17 am #

      Thanks a lot, Deanna! My family devoured this bread pretty quickly. One of my children asked me to make it again.It was quite moist and delish as well.

  2. Melissa 24 March, 2014 at 9:11 am #

    Oh my goodness! This bread looks amazing!

  3. Erin @ Making Memories 24 March, 2014 at 9:16 am #

    What a fun (and amazing) twist on the traditional banana bread. Looks heavenly!

  4. Stephanie 24 March, 2014 at 9:36 am #

    I think you improved on my recipe immensely! I’ve never thought of make upside down banana bread but this looks absolutely wonderful! I will absolutely make it this way the next time I make banana bread.

    • Denise Browning 24 March, 2014 at 9:50 am #

      Hi, Stephanie! Thanks a lot for your kind words. Your bread batter was quite moist and delicious. I only put a topping. One of my children loved it so much that she asked me to make this again — and she is not a fan of bananas. Wishing you a great week!

  5. sara 24 March, 2014 at 11:03 am #

    I love any variety of banana bread and this one looks especially good = double bananas! Fun to be in Group C with you!

  6. Mallory @ Because I Like Chocolate 24 March, 2014 at 11:36 am #

    I love this idea of having visible pieces of banana in the bread! I would totally add chocolate chips to mine too!

  7. Little Cooking Tips 24 March, 2014 at 12:28 pm #

    We never had banana bread before, and this one looks simply amazing Denise…! Thank you so much for cooking it for all the us foodies out there ! 🙂
    Love,
    Panos&Mirella

    • Denise Browning 24 March, 2014 at 5:15 pm #

      Thank you, Panos and Mirella! It is always a pleasure!

  8. Raymund 24 March, 2014 at 1:40 pm #

    This is new to me, I never had used banana in an upside down cake. What a great mashup, look at all that caramel.

    • Denise Browning 24 March, 2014 at 5:15 pm #

      Hi, Raymund! Thank you…This was a rich bread for sure…

  9. Amira 24 March, 2014 at 6:06 pm #

    Woow Bananas and caramelized count me in girl :). I’ll answer your question of who does not like bananas… My poor kids and hubby!!! I love bananas and they do not.. can you imagine how miserable I am :)???? great work dear.

    • Denise Browning 24 March, 2014 at 6:15 pm #

      Thanks so much, Amira! My eldest daughter hates bananas since she was little. I gave her a piece of this bread and she loved so much that she asked me to make this again. I am glad that she at least enjoys bananas in baked goodies.

  10. Sugar et al 24 March, 2014 at 6:12 pm #

    Oh Yum! How did I miss this wonderful post! Your upside down banana bread looks too gorgeous to be called a bread Denise:-) I love your spin on it!

    • Denise Browning 24 March, 2014 at 6:16 pm #

      Thanks, Sonali! I do love to put my own spin in recipes.

  11. Chris @ The Café Sucré Farine 24 March, 2014 at 7:23 pm #

    I LOVE your rendition of this bread Denise. It is gorgeous and sounds wonderful. How fun that you put the bananas on top (or bottom) really awesome!

  12. Krissie - Pearls of Style 24 March, 2014 at 7:38 pm #

    Love banana bread and love the twist of the way you have done this one!

    Krissie x – http://pearlsofstyle.blogspot.com.au

  13. Liz 24 March, 2014 at 8:36 pm #

    What an amazing twist on banana bread! You rocked this SRC recipe, Denise!!

  14. Mi Vida en un Dulce 24 March, 2014 at 8:50 pm #

    You are right, everybody loves banana and this bread looks fantastic.

  15. Daniela 25 March, 2014 at 6:15 am #

    Just by looking at these beautiful pics, I can imagine the aroma of this amazing banana cake while baking.
    Would love to have this with a cafeciño!

    • Denise Browning 25 March, 2014 at 7:57 am #

      Daniela: Thank you! It had a great aroma indeed…Wishing you a great day!

  16. Shashi @ http://runninsrilankan.com 25 March, 2014 at 12:52 pm #

    Denise – thanks for sharing this recipe – wow – what a moist bread! The banana topping in this upside down banana bread is a brilliant addition!

    • Denise Browning 25 March, 2014 at 1:03 pm #

      Thanks, Shashi! Just a little spin to the traditional recipe. xx

  17. De 25 March, 2014 at 4:35 pm #

    Oh Denise, what a tempting Banana Bread recipe! I can imagine everyone wanting a slice with the bananas!

  18. Julia | JuliasAlbum.com 26 March, 2014 at 1:30 pm #

    Love bananas and bake with them often! One thing I haven’t tried yet is the upside down banana bread! Looks so good – I’ve got to try it!

    • Denise Browning 26 March, 2014 at 2:01 pm #

      Hi, Julia! Thanks a lot. I hope you try this bread one day. It is even better than the traditional one because it has a caramelized banana topping. 🙂

  19. Deepti 26 March, 2014 at 2:12 pm #

    We all love bananas in my family …. and yes completely agree, what great flavors it adds to bread! lovely photography and would love to try this at home!

    • Denise Browning 26 March, 2014 at 2:34 pm #

      Thanks, Deepti! You won’t be disappointed by this treat!

    • Denise Browning 26 March, 2014 at 6:26 pm #

      John: I am so glad that you enjoyed the idea of an upside down banana bread.

  20. Sarah & Arkadi 27 March, 2014 at 7:40 am #

    this looks really good! i want that and a cafezinho right now! 😉

    • Denise Browning 27 March, 2014 at 7:51 am #

      Me three, Sarah and Arkadi! This with cafezinho is heavenly!

  21. whatjessicabakednext 30 March, 2014 at 4:17 pm #

    The bread looks absolutely divine!

    • Denise Browning 30 March, 2014 at 5:00 pm #

      Thanks, Jessica!

      • The Grape Gal 20 July, 2014 at 5:35 pm #

        Hi Denise, this looks so yummy. Avoiding sugar so could I use honey, maple syrup or something else in it’s place?
        Can’t wait to make this…

        • Denise Browning 20 July, 2014 at 7:10 pm #

          Hi!!! Yes, you can replace sugar for honey or maple syrup. But please follow these guidelines and make the necessary adjustments to the recipe:

          1. Honey and maple syrup are sweeter than sugar, so use less honey or maple syrup for each cup of sugar. NOTE: Since the recipe calls for 1 cup of granulated sugar and 1/2 cup of brown sugar, use in total about 1 cup of honey or maple syrup in the BATTER of this bread.
          2. If baking with honey or maple syrup, reduce the oven temperature by 25 degrees Fahrenheit, since maple syrup and honey will tend to caramelize and burn faster than granulated sweeteners. NOTE: Instead of preheating the oven at 325 F, preheat at 300 degrees F. Since the temperature is lower, it will take more time to bake this banana bread. Do the toothpick test!!!
          3. Since maple syrup and honey are somewhat acidic, when baking, you will need to add 1/4 – 1/2 tsp baking soda per cup of honey or maple syrup to the batter so it will rise. NOTE: I think the recipe calls for enough baking soda (1 tsp) for the amount of honey or maple syrup you will be using.
          4. For this banana bread topping, use preferably maple syrup (it is more flavorful and less sticky than honey). You can heat about 1/4 to 1/3 of a cup of maple syrup (add a few drops of fresh lemon juice) and stir in 2 TBSP of butter, in order to brown or caramelize the sliced bananas. Then, follow the instructions stated in the recipe.
          Enjoy and thanks for stopping by.

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