This banana dessert is another easy but fancy recipe that is sure to impress. (I think I’m going to make easy-but-fancy a new motto of mine).
When we were in South America I was blown away by the number of banana cakes and banana breads for sale. So of course I just had to sample several…
It makes sense though- Peru is one of the world’s leading producer of the tropical fruit. Especially of the organic variety, which should have upper middle class American jumping for joy.Thus, in typical me fashion, I sough out some Peruvian bananas when we arrived home to make into my own version of the South American delicacy. And, I don’t know, the chocolate chips just seemed like something I would deeply enjoy, so I added them to the batter.
So I hope that you enjoy my riff on South American banana cake, laden with moist banana batter and topped with a bananas-foster-esque caramel topping, and filled with mini chocolate chips.I give you: Upside Down Banana Chocolate Chip Cake. The cake starts with a layer of brown sugar melted into butter, spread onto the bottom of a non-stick cake pan. The bananas are arranged on top of the brown sugar mixture (it took me about 2 and a half bananas). The batter is a one-bowl batter that doesn’t even require you pulling out a mixer. Just mash the banana, throw in the rest of the ingredients, and stir until it is moistened.
Then dump, bake, and be rewarded with the most moist, rich, banana-y dessert known to man. Spoiler- it was oh-so-addictive. (I dare you to just have one slice).
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 Upside Down Chocolate Chip Banana Cake
Serving Size: Serves 6-8 people.
Adapted from Broma Bakery
- ½ cup brown sugar
- 4 tablespoons butter
- 2-3 ripe bananas, sliced (I used about 2 ½ bananas)
- 2 ripe bananas, mashed
- 1 egg
- 1/3 cup buttermilk
- ½ cup sugar
- 1 teaspoon vanilla
- 3 tablespoons butter, melted
- 1 cup flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ½ cup mini chocolate chips
- Preheat the oven to 350 degrees.
- Brush a 9-inch non-stick cake pan with butter.
- In a small bowl melt 4 tablespoons of butter in the microwave. Stir in 1/2 cup of brown sugar and then pour into the bottom of the cake pan.
- Spread evenly with a silicone spatula until the sugar-butter mixture forms a nice even layer.
- Evenly distribute sliced bananas (I used a circular pattern) over the butter mixture.
- Meanwhile in a medium bowl add the mashed banana. Stir in the egg, buttermilk, sugar, vanilla, and butter. Mix until thoroughly combined.
- Gradually stir in flour, baking powder, and salt.
- Finally, fold in the chocolate chips.
- Pour into the cake pan over the sliced bananas.
- Bake for 40-45 minutes or until toothpick inserted into the center of cake comes out clean.
- Cool until cake can be handled with bare hands, then flip out of the cake pan and onto a serving plate.
- Cake is best served warm