Friday, April 8, 2011

Banana-Chocolate Upside Down Cake

I'm not really one to advocate "healthy" desserts.  I say, if you are going through the trouble to make a dessert, or if you are really craving a dessert, then just eat something worth eating.  Eating low-sugar or low-fat desserts rarely satisfies my craving, so I'd much rather eat sensible meals and reasonable portions of real desserts.

However, if I happen to come across a dessert that is appealing, and it just so happens to be on the healthier side, then I'll give it a try.  I actually saved this recipe over a year ago, and only when I went t bake this did I realize that it is actually relatively healthy/not terribly bad for you.  The banana puree and light sour cream keep the cake moist without adding too much fat, and the bananas also sweeten the cake enough to where cups and cups of sugar aren't necessary.  And the sliced bananas cooked in brown sugar give the cake a wonderfully sweet caramel flavor.  Chocolate and bananas are just meant to go together, so the addition of chocolate chips just seems natural as well. The recipe gives several options to make it healthier, but I pretty much ignored them all.  :-)

This cake is best enjoyed straight from the oven - with a scoop of ice cream, if you're feeling decadent.  But it is great at room temperaure as well.  I couldn't stop myself from cutting off slices all day.  And being that it is ridiculously easy to throw together - you don 't even need to break out the mixer - this is a dangerous cake to have in your repertoire.

Banana and Chocolate Upside Down Cake
adapted from David Lebovitz

For the topping:
  • 1/3 cup + 2 Tbs packed brown sugar
  • 2 Tbs unsalted butter, cut into cubes
  • 2-3 ripe bananas, sliced into 1/4-inch slices
For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 3/4 cup granulated sugar
  • 2 Tbs unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1 cup mashed banana (about 2 bananas)
  • 1/4 cup + 2 Tbs low fat sour cream
  • 1/2 tsp vanilla extract
  • 2/3 cup chocolate chips
Preheat the oven to 350 degrees.

To make the topping, place the brown sugar and butter in a 8-inch square baking pan.  Set the pan over a burner set to medium-low heat, and cook, stirring frequently, until the butter melts and the brown sugar is thoroughly moistened.

Remove from heat and allow to cool slightly.  Arrange the banana slices over the bottom of the pan, overlapping them slightly.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar.  In a small bowl, mix together the butter, banana puree, sour cream, eggs, and vanilla extract.

Make a well in the center of the dry ingredients, and add pour the wet ingredients into the well.  Stir until just combined, then gently fold in the chocolate chips.

Scrape the batter into the cake pan, being careful not to disturb the banana slices.  Smooth the top with a spatula.

Bake until the center is just set and firm to the touch, about 40 minutes.  Allow to cool 20 minutes, then run a knife around the edges of the cake pan, and invert onto a serving platter.  Serve warm or at room temperature.


notyet100 said...

ummm drooling,.

Tara @ Smells Like Home said...

i am SO making this today to bring to realtor/builder's house tonight for a meeting. i remember when David posted this last year and i also bookmarked it but totally forgot about it until now. thanks Josie!

Jen said...

Definitely making this VERY soon. It looks easy and so delicious. I love any variation of banana bread...adding chocolate makes everything better! :)

Shanon said...

I totally agree with you about the dessert thing. But this looks incredible. I can't wait to try it out for myself. With the ice cream on top, of course!

Asiya said...

This looks so yummy and easy!! Great for using overripe bananas. I'm looking forward to making this!

K80 said...

The only thing it's missing is Peanut Butter!

BMK said...

Made this tonight! It was absolutely delicious. Definitely a keeper! Thanks for sharing.

Juawice said...

can you double it for a 9 x 13 pan?

Carrie said...

It's really too bad I have 4 bananas that need to be used today... bummer :)

Maria@La_Piattini said...

Do you put the brown sugar/butter mixture on after it comes out of the oven or put it on the sliced bananas before you pour the batter in?

Josie said...

I'm not sure - obviously it would need to bake longer, but my only concern would be getting it out of the pan in one piece. You could certainly try, though!

Josie said...

The brown sugar/butter is melted in the cake pan, then the bananas are layered on top of it, followed by the batter. Hope that makes sense!

Bourbonnatrix said...

I'm not sure what to make of that cake, but I'm pretty sure I want to eat it. Looks delish!

Carrie said...

THANK YOU!! We loved this!

Evan @swEEts said...

How have I just now found you!? Your recipes sound amazing.. I'll absolutely be back for sure :) This cake sounds fabulous

Unknown said...

Just made this for dessert tonight. ABSOLUTELY LOVED it! Thank you so much :)

Post a Comment