Banana Chocolate Chip Upside Down Cake

Banana Chocolate Chip Upside Down Cake
Adapted from keyingredient.com
Banana Chocolate Chip Upside Down Cake

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

16

servings

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

16

servings

Adapted from keyingredient.com

Ingredients

  • For the topping:

  • 1/3

    cup plus 2 tablespoons packed dark brown sugar

  • 2

    tablespoons water or butter; cubed, at room temperature

  • 3-4

    ripe medium bananas

  • a few drops of lemon juice

  • For the cake:

  • 1 1/2

    cups flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 3/4

    cup granulated sugar

  • 2

    tablespoons melted butter, salted or unsalted

  • 1

    large egg

  • 1

    large egg white

  • 1

    cup banana puree (about 2 bananas)

  • 1/2

    cup sour cream, regular or low-fat

  • 1/2

    teaspoon vanilla extract

  • 1/2

    cup chocolate chips or chopped bittersweet or semisweet chocolate

Directions

1. To make the topping, place the brown sugar and water or butter in an 8-inch square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened. If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won’t melt completely smooth, and there may be a few bare spots, which is normal) Let cool to room temperature. 2. Peel and slice the bananas in 1/4-inch slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice. 3. Preheat the oven to 350ºF. 4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar. 5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla. 6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces. 7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit. 8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it. 9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter. Serving: The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack. If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise is can be rewarmed in a low over, covered with foil. Or enjoyed at room temperature. Storage: The cake can be made up to two days in advance, although it is best the day it’s made. To freeze it, wrap it securely in plastic wrap; it can be frozen for one to two months.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: