Upside Down Caramelized Banana Chocolate Cake

Caramelized Banana Upside Down Cake on wax paper

5 from 3 votes

Upside Down Caramelized Banana Chocolate Cake

A cake worth licking your fingers over, our Caramelized Banana Upside Down Cake is an upscale version of the traditional banana bread and a scrumptious treat made decadent with the addition of cocoa.

Prep Time20

Cook Time40

Total Time1

Course: Dessert, food and drink

Cuisine: north american

Keyword: banana cake, caramelized banana recipes, upside down cake

Servings: servings

Calories: 244kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Caramelized Bananas

3 bananas halved lengthwise
¼ cup butter
½ cup brown sugar lightly packed

Cake

⅓ cup butter room temperature
½ cup brown sugar packed
1 egg
2 bananas mashed
½ teaspoon vanilla
1 cups flour
⅓ cup cocoa
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup sour cream

Instructions

Preheat your oven to 350°. Grease a 9 x 9 cake pan with butter.
Place a pan on medium heat and add ¼ cup butter and ½ cup of brown sugar. Cook, stirring often, until the sugar dissolves and the mixer begins to bubble, about 3 minutes. Pour the caramel into the greased cake pan, making an even layer along the bottom of the pan. Place the banana halves in the caramel, cut side down.
Sift the flour, cocoa, baking powder, baking soda, cinnamon and salt into a medium sized bowl and set aside. In the bowl of a stand mixer, beat the ⅓ cup butter, ½ cup packed brown sugar and egg until light and fluffy. Stir in the mashed banana and vanilla.
Add ½ the dry ingredients to the wet, and mix until combined. Stir in half the sour cream, then the rest of the dry ingredients and finish by mixing in the rest of the sour cream.
Pour the batter on top of the bananas in the cake pan and spread it out evenly.
Place the cake pan in the oven to bake for 40 minutes. Test the doneness by inserting a knife in the centre and ensuring it comes out clean. Allow the cake to cool for at least 10 minutes, but no more than 20 minutes, before turning it out onto a plate.
Serve warm with a scoop of ice cream.

Notes

For best results, use over ripe bananas for the batter and yellow bananas for the bottom of the cake.
When turning the cake out, if the caramel has set too much, then place the cake in the oven to warm and loosen the caramel sauce.

Nutrition