Banana Chocolate Upside Down Cake

12 Mar

The other day at work I was complaining about all these bananas I had to use asap. It was a serious problem. Seriously. I thought I’d make some banana cupcakes, but this yummy little treat was suggested instead. I’ve tried apple and pineapple upside down cakes, but never banana. Don’t let the ease of this recipe fool you – this is a taste to die for. Side note – this cake is the perfect match for a little ‘we can’t wait for summer’ sangria.

Banana Chocolate Upside Down Cake
serves two sangria drinkers, a runner, and a stressed out office/adapted from this recipe

Here’s what I used:


  • 1/3 plus 2 tablespoons dark brown sugar
  • 2 tablespoons water (or butter, I stayed lower-fat)
  • 4 medium bananas
  • couple squeezes of lemon juice


  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup sugar
  • 2 tablespoons butter (melted)
  • 1 egg
  • 1 egg white
  • 1 cup banana puree (2 bananas)
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 cup chocolate chips

Here’s what I did:

  1. Pour brown sugar and water in the bottom of an 8×8 pan.
  2. Heat to a simmer on stovetop, remove and cool to room temperature.
  3. Peel and slice the bananas and layer on top of the brown sugar.
  4. Squeeze a little lemon juice over the banana layer.
  5. Blend together flour, baking powder, baking soda, salt and cinnamon in a bowl.
  6. Add sugar and blend.
  7. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
  8. Pour the wet mixture into a hole in the middle of the dry mixture.
  9. Blend until incorporated.
  10. Fold in chocolate chips.
  11. Pour batter over bananas and smooth even.
  12. Bake at 350 degrees for about 40 minutes, or until center is set.
  13. Cool for about 15 minutes, and upside down your cake on a platter.
  14. Eat it!

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