About this Recipe

I’m quickly realizing that bananas are one of my favorite foods—especially when we’re making brown butter banana bread. Then you add a buttery maple caramel sauce and toasted coconut… dang. This recipe had me hooked before it even came out of the oven!

So this isn’t your average banana bread. A layer of bananas is nestled into a rich maple caramel and topped with toasted coconut before the batter is poured over top. As it bakes, everything caramelizes together into the most glossy, golden topping that feels cozy and maybe a little sophisticated?

The banana bread itself is unbelievably moist and tender thanks to brown butter, ripe bananas, and just the right amount of dairy. Once flipped, you’re left with caramelized bananas, crunchy toasted coconut, and a soft, buttery loaf that tastes like banana bread met bananas foster on a tropical vacation — its been two days since we finished off our last batch in the house, and I am craving another loaf!

Key Ingredients

Bananas — Very ripe bananas are the heart of this recipe, bringing natural sweetness, moisture, and that classic banana bread flavor we all love. They also caramelize beautifully in the maple topping, creating a glossy, irresistible finish. I’ve tested this loaf with bananas at different stages of ripeness, and the ones that are very ripe (lots of brown spots!) always make for the most flavorful loaves.

Shredded Coconut — Toasted before and as the loaf bakes, adding a buttery crunch and subtle tropical flavor. It pairs perfectly with the caramelized bananas and maple syrup. The recipe calls for unsweetened coconut, but you absolutely can use sweetened- the choice is yours!

Flaky Sea Salt — A sprinkle of flaky sea salt balances the sweetness of the maple caramel and enhances the rich flavors of the brown butter and coconut. A final pinch on top adds a delicate crunch and the perfect sweet-and-salty finish.

Maple Syrup — My favorite part of this recipe because you can taste this ingredient! Maple syrup creates the rich caramel sauce that coats the bananas as they bake. It adds warmth and depth without overpowering the banana flavor.

Heavy Whipping Cream — Brings the maple caramel sauce together, creating a smooth, silky consistency that coats every banana slice. It adds just enough richness to make the topping feel luxurious without overpowering the maple or banana flavors.

Brown Sugar — Used in both the banana bread and the maple caramel topping. Its deep caramel notes complement the bananas beautifully while helping create that sticky, glossy upside-down finish.

Brown Butter — Gives the loaf a rich, nutty flavor that takes classic banana bread to the next level. Every little browned milk solid adds warmth and incredible depth.

Granulated Sugar — Sweetens the loaf while helping create a light, tender crumb. Combined with brown sugar, it gives the banana bread the perfect balance of sweetness and moisture.

All-Purpose Flour — provides the structure for a soft, sturdy loaf that’s still incredibly tender. It’s the perfect base for supporting the caramelized banana topping.

Baking Soda & Powder — gives the loaf just the right amount of lift. Together, they create a light, fluffy crumb while keeping the banana bread soft and moist.

Buttermilk — Adds moisture and a subtle tang that balances the sweetness of the bananas and maple caramel. It also works with the baking soda to create a beautifully tender crumb.

Oil & Sour Cream — This combination is one of my favorite ways to guarantee an incredibly moist banana bread. The oil keeps the loaf soft for days, while the sour cream adds richness and a delicate, velvety texture.

Cinnamon & Freshly Grated Nutmeg — A little cinnamon and freshly grated nutmeg bring warmth without overpowering the bananas. They simply enhance all of the cozy flavors already happening in the loaf.

FAQ’s

Helpful Tips

• This is a great make-ahead recipe: In fact, I think it’s even better the next day! The flavors have time to meld together, and the banana bread becomes even more moist and tender overnight.
• Use room temperature ingredients: Room temperature eggs, buttermilk, and sour cream incorporate much more easily into the batter, giving you a smoother batter and a more even bake.
• Weigh your ingredients: A kitchen scale is the best way to guarantee a consistently soft, tender loaf every time. It’s especially helpful when measuring flour and bananas.
• Use very ripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your banana bread will be.
• Keep an eye on the coconut: Toasted coconut can brown quickly toward the end of baking. If you notice it’s becoming deeply golden before the loaf is finished, loosely tent the pan with foil and continue baking until the center is done.
• Don’t overmix the batter: Once you begin adding the dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tougher, denser loaf.
• Let the loaf cool briefly before flipping: About 10–15 minutes is the sweet spot. This gives the loaf time to set while keeping the maple caramel warm enough to release the bananas cleanly.
• Tent with foil if needed: Every oven bakes a little differently. If the top is browning faster than the center is baking, loosely cover the loaf with foil for the remainder of the bake.
• Cool completely before slicing: It can be tempting to cut into it right away, but allowing the loaf to cool helps the crumb set and gives you cleaner slices while keeping all of that caramelized banana topping intact.
• Don’t stress if a banana sticks: This loaf is meant to be rustic! If a slice stays behind in the pan, simply place it back onto the loaf while the caramel is still warm. No one will ever know!

More Recipes!

Here are some more recipes you might enjoy!

Brown Butter Chocolate Chip Banana Bread

Strawberry Swirl Banana Bread

Cinnamon Roll Banana Bread

Tropical Banana Bread with Coconut Frosting

Nutella Swirl Espresso Banana Bread

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!

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Upside Down Toasted Coconut Banana Bread

5 from 10 votes

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Wait Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

SERVINGS 1 loaf

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• Wooden spoon
• Saucepan
• Rubber spatula
• Measuring cups
• liquid measuring cups
• Hand whisk
• Mixing bowls (medium & large)
• Parchment paper
• 9×5 loaf pan (preferably light color- this helps the banana bread not brown too much)
• Kitchen Scale
• Baking sheet

Ingredients 

Banana Bread

• 1/2 cup (113 g) unsalted butter, +1 tbsp (14 g) for after browning
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) light brown sugar
• 2–3 very ripe bananas (about 1 cup / 240 g) , mashed
• 2 large eggs, room temperature
• 1/4 cup (55 ml) neutral oil (vegetable, extra virgin olive oil, or canola)
• 1/3 cup (80 ml) buttermilk, room temperature
• 1/4 cup (60 g) sour cream, room temperature
• 1 1/2 tsp (6 ml) vanilla extract
• 1 3/4 cups (220 g) all-purpose flour, not packed spooned & leveled
• 1 tsp (5 g) baking soda
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (3 g) salt
• 1/2 tsp (1 g) ground cinnamon
• 1/8 tsp fresh ground nutmeg (regular ground nutmeg is fine)
• About 1/3 cup (28 g) shredded unsweetened coconut
• 1 banana sliced in half- long ways (for the bottom of the loaf pan just before baking)
• flaky sea salt (for topping after baking, optional but recommended to balance sweetness!)

Maple Caramel Sauce

• 4 tbsp (57 g) unsalted butter
• 1/3 cup (70 g) packed dark brown sugar
• 2 tbsp (30 mL) heavy whipping cream, room temperature
• 2 tbsp (40 g) maple syrup
• pinch of flaky or fine sea salt
• 1 tsp (4 g) vanilla bean paste or vanilla extract (2.5mL)

Instructions 

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• To begin, we will first toast our coconut. To toast, spread the shredded coconut into an even layer on a baking sheet lined with parchment paper. Bake at 325°F (163°C) for 5–8 minutes, stirring every 2–3 minutes, until the coconut is lightly golden and fragrant. Remove coconut to cool.
• Increase oven temp to 350°F (176°C). Grease and line the bottom of a 9 x 5 loaf pan with parchment paper. Add the sliced banana to the bottom of the pan and sprinkle the toasted coconut all over. Set the pan to the side.
• To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Using a wooden spoon, stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter while the butter is still warm- stir and let it cool completely.
• In a separate medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg if using. Mix well and then set to the side.
• Add both sugars and neutral oil to the bowl with the cooled brown butter. Whisk everything well. Then add the mashed bananas. Mix well again. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.
• Alternate adding the buttermilk and the dry ingredients to the banana mixture, starting and ending with the dry ingredients. Using a rubber spatula gently fold until everything is just combined (there should be no dry ingredient streaks). Try not to overmix! Set the bowl to the side while we work on our maple caramel sauce.
• For the maple caramel sauce, add the butter, brown sugar, heavy cream, maple syrup, and salt to a small saucepan (wait to add the vanilla later). Place over medium-low heat. Stir continuously until the butter melts and the brown sugar dissolves.
• Once the mixture is smooth, bring it just to a gentle simmer (small bubbles around the edges and just a few in the center). Let it simmer for 30–60 seconds- please do not boil vigorously as that will thicken the caramel too much.
• Remove the saucepan from the heat. Stir in the vanilla bean paste or vanilla extract. Then, while the mixture is still hot, pour over the banana and toasted coconut. Add the banana bread mixture immediately and smooth out the top of the loaf. Place the loaf pan onto a large baking/cookie sheet (**Note: the maple caramel sauce may ooze over during the bake- thats okay! This large baking sheet will catch all the drippings so they don't spill into your oven.)
• Bake for 50 – 60 minutes. Note: As the loaf bakes, you will likely see the caramel sauce bubble and overflow onto the baking sheet- this. is completely normal and okay. Please also note, ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you find that your loaf is browning at about the 40 – 45 min mark, loosely cover the loaf with foil for the remainder of the bake.

  Its also helpful to check the temperature in the middle of the loaf- it should register 205–208°F (96–98°C) – then you know its done!
• Place the loaf pan on a cooling rack and let it rest for about 10-15 minutes. Then run a sharp knife along the edge of the pan to help loosen the bread (this will help the bread slip right out once inverted). Place a large sheet of parchment paper over the top of the loaf, followed by a cutting board or serving platter. Carefully but swiftly invert the pan in one smooth motion. Let it rest upside down for about 1 minute to allow the maple caramel to settle over the bananas, then gently lift the pan away. If any banana slices stick to the pan, simply use a spatula to transfer them back onto the loaf—they'll attach easily thanks to the warm caramel. Slice and enjoy with butter (optional) and flaky sea salt!
Store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, let refrigerated slices come to room temperature before serving, or warm them in the microwave for 10–15 seconds to soften the caramel

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