Banana and Chocolate Chip Upside Down Cake

Adapted from DavidLebovitz

Ingredients -Makes 2 loaves (8″ x 4) or 1 pan (8″ square pan)

Topping:

  • 1/3 cup + 2 tbsp soft brown sugar
  • 2 tbsp water/butter
  • few drops of lemon juice
  • 3-4 bananas, sliced

Cake:

  • 1 1/2 cup AP flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 large egg
  • 1 large egg white
  • 2 tsp (30g) unsalted butter, melted (slightly cooled)
  • 150g sugar
  • 1/2 cup plain yoghurt (fat-free, regular, sour cream, buttermilk)
  • 1 cup banana puree (3 ripe bananas)
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips

How to Make:

  1. Topping: heat sugar and water. Simmer for about 45 seconds.
  2. Pour immediately into a 8″ square tin or (in our case) 2 loaf pans (4″ x 8″). Let it cool to room temperature.
  3. Arrange banana slices on top (packed). Add few drops of lemon juice.
  4. For the cake: Preheat oven to 180C.
  5. Mix salt, flour, cinnamon, soda, powder together.
  6. In another bowl, beat together eggs, vanilla, sugar, puree, yoghurt and melted butter.
  7. Make a well in the dry ingredients and the pour in the wet ingredients. Stir together gently until just combined.
  8. Fold in chocolate chips.
  9. Pour the cake batter on top the banana topping.
  10. Bake for 40 minutes (square tin) or 30 minutes (loaf pan) until toothpick comes clean.
  11. Allow to cool for 20 minutes, before running knife around the edges and inverting the cake.
  12. Serve warm ideally, with ice-cream or whipped cream.

Note: It is not necessary to butter or grease the cake tin, because the cake will come out easily.

LOVE,

Zoe & Mia

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