Yield
MAKES: About 9 servings

How to Make It

Step 1

Butter an 8-inch nonstick square cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly in pan. Sprinkle evenly with brown sugar.

Step 2

Slice whole bananas crosswise about 1/2 inch thick. Arrange slices in a single layer in pan. Drizzle evenly with orange juice.

Step 3

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.

Step 4

In a large bowl, with an electric mixer on medium-high speed, beat remaining 1/4 cup butter and the granulated sugar until well blended. Beat in egg until well blended, then mashed banana.

Step 5

Add flour mixture and buttermilk alternately, beating on low speed just until completely incorporated. Stir in chocolate chips. Spread batter over bananas in pan.

Step 6

Bake in a 350° oven until a toothpick inserted in center of thickest part (not touching fruit on bottom) comes out clean, 40 to 45 minutes. Cool on a rack about 15 minutes. Run a knife between cake and pan sides. Invert a platter over cake and, holding both together, invert again. Carefully lift off pan. Serve warm.

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