Banana Chocolate Chip Upside Down Cake
Indulge in the irresistible decadence of Banana Chocolate Chip Upside Down Cake, a show-stopping dessert that combines the comforting flavors of ripe bananas, rich caramel, and gooey chocolate chips. This easy-to-make recipe features a moist banana-infused cake batter layered over caramelized banana slices, which create a stunning golden topping when flipped out of the pan. Enhanced with semi-sweet chocolate chips for bursts of sweetness in every bite, this cake is perfect for brunches, potlucks, or as a unique dessert for banana bread lovers. Ready in just an hour, this dessert is a delightful twist on a classic upside-down cake that’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 3 ripe bananas
- 115 grams unsalted butter
- 100 grams light brown sugar
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 ripe bananas (mashed)
- 1 teaspoons vanilla extract
- 2 eggs
- 120 milliliters milk
- 100 grams semi-sweet chocolate chips
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Slice the 3 ripe bananas lengthwise and arrange them flat on the bottom of the prepared cake pan, cut side down.
In a small saucepan, melt 50 grams of the butter over medium heat. Add the light brown sugar and stir until it melts and thickens slightly, about 2 minutes. Pour the mixture evenly over the banana slices in the pan.
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate large bowl, mash the 2 ripe bananas. Add the remaining 65 grams of melted butter, vanilla extract, eggs, and milk. Whisk until the wet ingredients are well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chocolate chips to the batter.
Pour the batter evenly over the caramelized bananas in the pan, using a spatula to smooth the surface.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
Run a knife around the edges of the pan to loosen the cake. Place a serving plate on top of the pan and carefully flip it over to invert the cake onto the plate.
Remove the pan and parchment paper to reveal the caramelized banana topping. Let the cake cool slightly before slicing and serving.
Nutrition Facts
Calories |
3731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 614.7 g | 224% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 382.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 356 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2814 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
