Upside-Down Banana Bread with Caramel Sauce; The Perfect Dessert

Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.

To make the caramel sauce, add the sugar to a medium saucepan and place over medium heat. Stir constantly until the sugar melts and turns a deep amber color, about 5-7 minutes.

Remove the saucepan from the heat and carefully add the butter. Stir until the butter is melted and fully incorporated.

Slowly add the heavy cream while stirring constantly. Be careful, as the mixture will bubble up vigorously.

Return the saucepan to medium heat and constantly stir for 2-3 minutes until the caramel sauce thickens slightly.

Remove the saucepan from the heat and stir in a pinch of salt. Set aside.

To make the banana bread, cream the butter and sugar together in a large mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.

Gradually stir the dry ingredients into the wet mixture until well combined.

Stir in the mashed bananas.

Pour the caramel sauce into the bottom of the greased cake pan, making sure to cover the entire bottom.

Pour the banana bread batter on top of the caramel sauce, spreading it evenly.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the banana bread comes out clean.

Allow the banana bread to cool for 10 minutes before inverting it onto a serving plate.

Serve the upside-down banana bread warm with additional caramel sauce drizzled over the top. Enjoy!