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Chocolate Bottom Chiquita Banana Cake Recipe

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Rich chocolate at the bottom of this banana cake becomes a topping when served upside down.

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 1 cup Chocolate baking chips (regular size chips work best)
  • 2 ripe Chiquita Bananas, mashed
  • 1/2 Tbsp. Lemon juice
  • 1 1/2 cups all-purpose Flour
  • 3/4 tsp. Baking soda
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Salt
  • 1/3 cup Butter, softened
  • 1 cup Sugar
  • 2 large Eggs
  • 1 tsp. Vanilla
  • 3/4 cup Buttermilk
  • 1 cup chopped Walnuts (optional)

Details

Adapted from chiquitabananas.com

Preparation

Step 1

Preheat oven to 300 degrees F. Very lightly spray r an 8-inch by 8-inch square baking pan with non stick spray for baking. Place a dish towel on a flat space in the freezer large enough for the baking pan. Spread chocolate chips in the baking pan in an even layer. In a small bowl mix mashed banana with lemon juice, set aside. In a medium bowl mix flour, baking soda, cinnamon and salt; set aside. In a large bowl cream butter and sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time. Stir in banana and lemon juice mixture, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the walnuts if using. Pour batter in the baking pan with the chocolate chips. Bake for about one hour. Cake is done when a toothpick inserted in the center of the cake layer comes out clean. Immediately and carefully place hot cake on the towel in the freezer; freeze for 45 minutes. Remove cake from freezer and cut into rectangles. Use a small spatula to remove slices, making sure to get the chocolate layer on the bottom.

Variation:
Substitute butterscotch or other flavor baking chips for some or all of the chocolate chips. Serving Suggestions:
Serve upside down with the chocolate chips layer like frosting.

Beverage Pairings: Delicious with milk or hot tea.

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