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.
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
Banana Chocolate Upside Down Cake
Ingredients
- 150 gm plain flour 1 cup
- 50 gm dark cocoa dutch
- 2 teaspoons baking powder
- 1 pinch salt
- 100 gm brown sugar
- 2 whole eggs
- 100 ml oil plain unflavoured
- 250 ml milk 1 cup
- 2 whole bananas halved length ways
- 150 gm 1brown sugar
- 125 ml water
- 50 gm butter chopped
Instructions
- You will need a paper lined round tin- NO removable bottom. 18 cm / or 7 inches. Set the oven to 180 C or 350 FLine 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 1/2) 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 in a medium bowl 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 for 5 minutes and press down in the middle of the cake to flatten. You will be turning the cake over, so a big bulge in the middle will mean the cake wont sit flat (you can trim the top a bit if it has risen into a point). Cool for another 5 minutes. The cake should be just cool enough to handle but not so much that the caramel sets, making it impossible to remove
- 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 or large plate on top of the cake and invert, giving a little shake (being careful of the caramel). The cake will still be hot.
- Top with the extra caramel (if you have any)
- Eat it hot with ice cream or cream ( or chocolate sauce). It can also be made ahead and reheated. It will also keep for several days
I’ve made a pineapple up-side-down cake but never a banana, it looks like it caramelizes beautifully. What a spectacular dessert.
It looks lovely and rich and dark which all goes perfectly with the caramelised bananas. I do love to make upside down cakes xx
I love your recipe and have tried more than I can count; this one looks so delicious and looks even prettier! Thanks for sharing.
It’s a gorgeous cake and I love that they’re self decorating too!
What the hell does “cool fractionally” mean? When I look it up this website is the only relevant result that comes up. I’m assuming it means to turn the oven off but leave the cake in the oven while it cools?
Hi there Ben
I see that you are quite frustrated. fair enough. Thanks for pointing out my unique cooking descriptions. You will find I have changed the wording as , you have pointed out it is a bit confusing
Thank you for your comment
Tania
what a unique and delicious upside down cake! these are always so spectacular!
Thanks Grace, it is quite a delcious way to eat upside down cake.
Now that’s spectacular. Hope you bring it over to Food on Friday:August. Cheers
I had to laugh at you waking up and thinking of cake 🙂 But what better way to wake up! This looks amazing and credit to your night time thoughts for dreaming it up.
Hi thanks Kari. Cake tragic. Thats me.
This looks amazing!! I adore banana cake, but have never had an upside down version. Must try it the next time I have those oh-so-lovely too ripe bananas. 🙂
Thanks Krista.