Chocolate, caramel and bananas are of course a perfect match and this Chocolate Banana Upside Down Cake is so easy you’ll be making it all the time.
I woke up the other day and wondered just why I hadn’t thought about making this before. Seems obvious. Chocolate Banana Upside Down Cake.
I know most people don’t wake up willi nilli thinking about cake but that’s what I do and I have grown used to cake interrupting my thoughts. Truth be known I had a couple of bananas in the fruit bowl that I knew were destined for the bin if unused and I felt a little chocolate would perk them up. Mission accomplished.
The chocolate cake itself isn’t overly sweet even though there is caramel on the upside down bit. I took it to my friend Ricci who has a greater love of the sweet things than even I do. To sweeten it up for him I added some extra caramel sauce (recipe coming next week with Crispy Cornflake French Toast for Fathers). I reheated this along with the caramel sauce and gave him a dollop of plain yoghurt. He loved the sour creamy taste of the two together and said he’d never had that kind of combination before.
Now this is a stir together cake which means it is very easy but there is a caramel to be boiled up first. You don’t have to worry about burning yourself on caramelising sugar though it’s made with brown sugar water and a little butter boiled up in a pot. One thing you mustn’t skip though is lining the bottom of the cake tin with baking paper. This makes it very easy to remove without the bananas sticking to the bottom of the tin.
You can eat this one straight from the oven if you like. It would be so good with caramel ice cream, or any other ice cream for that matter. It would also be good with chocolate sauce if I may be so bold as to suggest.
It keeps well on the bench top for a couple of days. It’s quite moist and you can snack on it as is, pop it in a lunch box or eat it for dessert several days in a row.
You will see just how easy the caramel is in the video below. And if you like caramel check ot this beauty as well. Caramel Apple Self Saucing Pudding
- A paper lined round tin- NO removable bottom. 18 cm / 7 inches Oven 180 C
- 190 gm plain flour
- 50 gm dark rich cocoa (dutch)
- 2 teasooon baking powder
- a pinch of salt
- 100 gm brown sugar
- 2 eggs
- 100 ml oil (plain unflavoured)
- 250 ml milk
- 2 bananas halved length ways
- 150 gm /1 cup brown sugar
- 125 ml /1/2 cup /4 oz water
- 50 gm butter chopped
- Line the bottom of the cake tin with paper that just fits into the bottom to protect the caramel and bananas. Grease or spray the sides.
- Make the caramel by putting the brown sugar into a pot with the butter and water. Simmer on high till reduced (by about ½) and shiny.
- Cut the bananas in half length ways . Pour the caramel into the cake tin and place the bananas on top. Set aside
- Make the chocolate cake by adding the flour, cocoa, baking powder, sugar and a pinch of salt mix together well with a whisk to break up any lumps. Add the beaten egg, milk and oil together to combine well in a jug or bowl and then mix into the flour mixture with a whisk till smooth and well combined
- Pour the batter over the bananas and caramel.
- Bake for 50 minutes till risen and cooked through. (it will puff up a bit)
- Cool fractionally and press down in the middle to of the cake to flatten a fraction (you can trim the top a bit if it has risen into a point). Cool for 5 minutes or so.
- Run a knife around the edge of the cake tin to loosen it from the sides. You need to turn it out while it is warm or the caramel may set and it will stick.
- Put a tray on top of the cake and invert.
- Top with the extra caramel (if you have any)
- Eat it hot or save for it will also keep for several days