Ingredients for Banana Chocolate Chip Upside Down Cake
- Dark Brown Sugar
- 1/4 cup water
- 3 ripe bananas, sliced 1/4-inch thick
- Lemon, Juice Of
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 large egg white
- Banana
- Low Fat Sour Cream
- Vanilla Extract
- Semi Sweet Chocolate Chips
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How to Make Banana Chocolate Chip Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- **Make the topping:** In the prepared pan, combine the brown sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture simmers for 45 seconds. Remove from heat and let cool completely.
- Arrange banana slices in the cooled caramel, overlapping slightly. Sprinkle with lemon juice.
- **Make the cake batter:** In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the granulated sugar to the dry ingredients and mix well.
- In a separate bowl, cream together the softened butter, egg, egg white, banana puree, sour cream, and vanilla extract until light and fluffy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Carefully pour the batter over the banana topping in the pan, spreading evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting onto a serving platter. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
1365g
Fat
179g
Carbs
184g
