Indulge in a moist and delectable chocolate banana upside down cake, topped with caramelized bananas. A heavenly dessert that combines the perfect balance of chocolate and banana flavors.
Chocolate Banana Upside Down Cake
A delicious and moist chocolate cake with a caramelized banana topping.
Ingredients
- banana caramelized topping
- 4 bananas tipe, sliced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- For the cake batter:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large,
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and set aside.
- For the caramelized banana topping:
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar and stir until dissolved and bubbly.
- Remove from heat and pour the caramel mixture into the prepared cake pan.
- Arrange the sliced bananas on top of the caramel in a single layer.
- For the cake batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Pour the cake batter over the caramel and bananas in the cake pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate, allowing the caramel and bananas to fall onto the cake.
- Serve warm or at room temperature.
Nutrition
Calories: 340kcalCarbohydrates: 52gProtein: 5gFat: 13gFiber: 4g
