Week 82: Banana Cake Upside Down Cake

This banana cake upside-down is a mix between a classic chocolate chip banana bread and a pineapple upside-down cake.

Jump to the recipe!

It is perfectly caramelised and almost tastes like a banana foster’s in cake form. What’s not to love about that?

I love upside-down cakes because they are so easy to make, but always turn out so delicious. They’re absolute showstoppers.

You don’t have to add chocolate chips to the batter if you’re not feeling it. I just love a good chocolate chip banana bread, so I included them in the recipe.

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RECIPE:

INGREDIENTS:

Caramel:

• 1/4 cup unsalted butter

• 1/4 cup brown sugar

• 4 bananas, cut lengthwise

Cake:

• 3 bananas, mashed

• 1/2 cup unsalted butter, melted

• 2 eggs

• 1 cup granulated sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 cup chocolate chips

STEPS:

1. Preheat your oven to 350 degrees F, and line a 9-inch cake pan with parchment paper.

2. In a pan, let the butter and brown sugar come to a boil over medium heat. Pour the caramel into the cake pan and arrange the bananas face down.

3. In a bowl, mix together all the cake ingredients. Pour the batter into your prepared pan and bake for 35-40 minutes until a toothpick comes out clean. Set aside to cool to room temperature, then invert your pan and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳