Banana Chocolate Chip Upside Down Cake Recipes

BANANA-CHOCOLATE CHIP UPSIDE DOWN CAKE

Steps:

• To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
• Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
• Remove from heat and set aside to cool.
• When cool, slice the bananas into 1/4-inch thick slices.
• Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
• Sprinkle the slices with the lemon juice.
• To make the cake, preheat the oven to 350 degrees.
• Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
• Stir in the granulated sugar.
• In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
• Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
• Fold in the chocolate chips.
• Carefully spread the batter over the bananas and bake for 40 minutes.
• Remove from oven and allow to cool for at least 20 minutes.
• Loosen the edges of the cake from the pan and invert on a serving platter.

BANANA UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
• Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.
• To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
• In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
• Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
• Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
• In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

HOMEMADE BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
• Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
• Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
• Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
• Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.