Upside Down Banana Chocolate Chip Cake
There are always seems to be a few leftover bananas that need to find their way into a good cake. This comes from David Lebovitz, a blog I have been reading for as long as he has been writing. An American in Paris.
I used two bread pans that are 4×8 but you could do an 8×8 cake pan too.
For the topping:
- 1/3 cup plus 2 tablespoons packed dark brown sugar
- 2 tablespoons butter, cubed, at room temperature
- 3-4 ripe medium bananas
For the cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 2 tablespoons melted butter, unsalted
- 1 large egg
- 1 large egg white
- 1 cup smashed bananas (about 2 bananas)
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips or semisweet chocolate
The pan does not need to be buttered and do not line with parchment paper. Place the brown sugar and butter in the pans on a low heat. I divided the amounts in each pan because I did used two bread pans. The sugar and butter begin to melt and spread over the bottom. Take off the heat and set aside.
Slice up enough bananas about 1/4″ thickness and lay on top of the sugar/butter mixture.
Heat the oven to 350.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
In a small bowl, mix together the butter, egg, egg white, smashed bananas, sour cream, and vanilla.
Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Gently fold in the chocolate pieces.
Scrape the batter over the bananas with a spatula.
Bake for 35-40 minutes. Let the cake sit for 20 minutes to cool. Run a knife around the edges and flip on to a plate. Delish.