The cake itself tasted good, but the sliced bananas on top were way too sweet.
Double Banana Upside-Down Cake
More From Sunset
Amount per serving
- Calories: 316
- Calories from fat: 31%
- Protein: 3.7g
- Fat: 11g
- Saturated fat: 6.5g
- Carbohydrate: 46g
- Fiber: 1.7g
- Sodium: 202mg
- Cholesterol: 46mg
- 2 tablespoons plus 1/4 cup (1/8 lb.) butter, at room temperature
- 1/2 cup firmly packed brown sugar
- 3 firm-ripe bananas(about 1 1/4 lb. total), peeled
- 2 tablespoons orange juice
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup mashed ripe banana (about 8 oz.)
- 1/3 cup buttermilk
- 1/3 cup miniature semisweet chocolate chips
- 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.
- 2. Slice whole bananas crosswise about 1/2 inch thick. Arrange slices in a single layer in pan. Drizzle evenly with orange juice.
- 3. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- 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.
- 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.
- 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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