Description
This Chocolate Banana Upside-Down Cake is a decadent and moist dessert featuring caramelized bananas atop a rich chocolate cake base with a hint of peanut butter chips for added texture and flavor. Perfectly balanced with a homemade caramel sauce, this cake is served warm with whipped cream and a sprinkle of flaky sea salt for a delightful finish.
Ingredients
Bananas and Caramelization
- 4 medium bananas (about 1½ pounds total before peeling)
- 4 tablespoons butter (divided)
Caramel Sauce
- 4 tablespoons butter
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Cake Batter
- ¾ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup light brown sugar
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup peanut butter chips
To Serve
- Whipped cream
- Flaky sea salt
Instructions
- Sauté the bananas: Peel the bananas and slice them into ½-inch thick coins on a slight bias. Melt 2 tablespoons of butter in a wide skillet over medium heat. Once melted and frothy, add the banana slices in an even layer, cooking in batches for 2 to 3 minutes per side until browned and caramelized around the edges. The bananas are ready to flip when they release easily from the skillet surface. Add the remaining 2 tablespoons of butter if needed between batches. Transfer the caramelized bananas to a plate and set aside.
- Make the caramel: Preheat the oven to 300ºF. Lightly grease a 9-inch round cake pan and set aside. Melt 4 tablespoons of butter in a small saucepan over medium heat. Once melted, add ½ cup light brown sugar and stir to combine. Cook for about 3 minutes until the sugar dissolves and the mixture darkens slightly, stirring occasionally. Reduce heat to low, then add 1 teaspoon vanilla extract and 2 tablespoons heavy cream, whisking until smooth. Simmer the mixture for 1 minute, then turn off the heat. Pour the caramel evenly into the prepared cake pan, smoothing it out, then chill in the refrigerator for 15 minutes.
- Prepare the batter: Sift together ¾ cup all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a bowl. In a separate large bowl, cream 4 tablespoons room temperature butter and ½ cup light brown sugar using an electric hand mixer until light and fluffy. Add 2 eggs and beat until smooth. Alternately add half the sifted dry ingredients and half the milk, mixing just until combined each time. Add the remaining dry ingredients, milk, and 1 teaspoon vanilla extract, mixing gently until incorporated. Avoid over-mixing. Fold in ½ cup peanut butter chips carefully.
- Assemble the cake: Remove the caramel-coated cake pan from the refrigerator. Arrange the sautéed bananas over the caramel, overlapping slightly and pressing gently to form a tight layer. Pour the prepared cake batter evenly over the bananas and smooth the surface.
- Bake the cake: Place the cake pan in the preheated oven and bake for 55 to 60 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to stand at room temperature for 30 to 45 minutes; the cake should still be warm.
- Serve: Place a large plate over the cake pan and carefully invert the cake onto the plate so the caramelized bananas are on top. Serve warm with whipped cream and a sprinkle of flaky sea salt for an elegant finish. Enjoy!
Notes
- Use ripe but firm bananas to ensure they caramelize nicely without becoming mushy.
- Do not over-mix the batter to keep the cake tender and fluffy.
- Dutch-process cocoa powder is recommended for a smoother chocolate flavor, but natural cocoa can be used as a substitute.
- The cake is best served warm to enjoy the gooey caramel and soft bananas.
- Flaky sea salt on top enhances the sweetness and adds a delightful contrast.
- Peanut butter chips add a subtle nutty flavor but can be omitted for nut allergies or substituted with chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
