Banana Upside Down Cake

For the topping:

  • 1/3 cup 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 plain yogurt
  • 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, yogurt, 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.

From Pink Parsley Catering

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