Banana Upside-Down Cake
Ingredients
- For the Caramel Base:
- 1 1/2 cups white sugar (360g)
- 2 bananas, sliced
- For the Cake Batter:
- 2 cups all-purpose flour (235g)
- 1 teaspoon baking soda (5g)
- 1 teaspoon ground cinnamon (4g)
- 2-3 ripe bananas, mashed (about 300g)
- 1/3 cup plain yogurt (80g)
- 1/2 cup unsalted butter (115g)
- 1/4 cup white sugar (80g)
- 1/2 cup light brown sugar (120g)
- 1 teaspoon vanilla extract (5g)
- 2 large eggs (111g)
- 1 cup semisweet chocolate chips (150g)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Sprinkle the bottom of the cake pan with 1 1/2 cups of white sugar. Arrange the sliced bananas evenly over the sugar.
- In a mixing bowl, whisk together the flour, baking soda, and cinnamon.
- In another bowl, mash the ripe bananas and mix in the yogurt.
- In a saucepan, melt the butter with the white and brown sugars until smooth. Remove from heat and stir in the vanilla extract.
- Beat the eggs into the banana-yogurt mixture, then gradually add the melted butter and sugar mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
- Pour the batter over the bananas in the cake pan, spreading it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
- Slice and serve warm. Enjoy your delicious Banana Upside-Down Cake!
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