We are never short of bananas at home.
Every few other days, we’ll receive a bunch of them if not two. Even though i am a banana-kinda-girl, i can’t possibly eat 3 to 4 of them on daily basis, can i? The helper doesn’t like banana. As for the boys, oh well.. males are generally unpredictable *ahem* so, i really can’t count on them to eat it at all. Sometimes they like, sometimes they don’t. Grrr.
Few days ago when we received 2 bunches of very ripe ones, i knew i gotta make / bake something out of it. How to eat 8 at one go myself, right??
Then i thought of David Lebovitz‘ post sometime back.
Brilliant, i thought.
Because i was in the same situation as he did then. A case of too many ripe bananas that threaten to go black very soon!
So, banana and chocolate chunk upside down cake it was!
Not only it’s very low in fat, it’s very sedap too!
Especially when it’s first out of the oven… it’s oOoh la la!
To quote David..
“Who wouldn’t like a tender cake studded with melting chunks of chocolate, the rich-tasting batter scented with a hint of cinnamon, and rows of bananas lined up on top, gooey and caramelized in a pool of brown sugar topping?”
What is there not to like?
It’s perfect for health nuts and even non-health nuts! :P
AAaahhh.. the caramelized bananas on top… *slurrrrrp*
Together with a scoop of vanilla ice cream with my warm cake, my afternoon tea couldn’t be better ;)
Banana and Chocolate Chunk Upside Down Cake
For the topping:
1/3 cup plus 2 tablespoons (100 g) packed dark brown sugar — i’d reduce this to 75g next time!
2 tablespoons water or butter; cubed, at room temperature — just use butter lah! tastier!
3-4 ripe medium bananas
a few drops of lemon juice (omitted. no lemon)
For the cake:
1 1/2 cups (210 g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
1 large egg
1 large egg white (i used 2 since i have stock)
1 cup (250 g) banana puree (about 2 bananas)
1/2 cup (120 g) sour cream, regular or low-fat
1/2 teaspoon vanilla extract
1/2 cup (80 g) chocolate chips or chopped bittersweet or semisweet chocolate
1. To make the topping, place the brown sugar and water or butter in an 8-inch (20 cm) square cake pan. Warm the pan directly on the stove top over low heat, stirring until the sugar is thoroughly moistened.
If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won’t melt completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature.
2. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.
3. Preheat the oven to 350ºF (180ºC).
4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.
5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.
6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.
7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.
8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it.
9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.
Serving: The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack. If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise is can be rewarmed in a low over, covered with foil. Or enjoyed at room temperature.
Storage: The cake can be made up to two days in advance, although it is best the day it’s made. To freeze it, wrap it securely in plastic wrap; it can be frozen for one to two months.
Best to eat it ALL once it’s out of the oven. Keeping it till the next day is really quite a bad idea. You’d be grossed out by the banana’s appearance on the top! :P