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Upside Down Banana Cake

In my desperate attempt to rescue some over ripped bananas I came across this recipe. I was looking for something a little more healthy, like banana wheat muffins, but I was just drawn to this cake. I’ve never heard of it before… it was different, I like different. For good measure I threw in a handful of chocolate chips because it was the right thing to do. This cake did not disappoint, I was very much happy to hoard this cake to myself since my dear husband can’t stand bananas.

Enjoy!

Banana Upside-Down Cake
Source: Sprinkle Bakes

2 slightly over-ripe bananas
⅔ cup dark brown sugar
6 tbsp. butter room temperature
1 ½ cups self rising flour
⅔ cup sugar
¼ cup canola oil
2 eggs
½ cup low-fat buttermilk
1 teaspoon vanilla
(optional: Handful, about 1 cup, chocolate chips)

Preheat oven to 325°F.

Combine room temperature butter and brown sugar.Spread in the bottom of an 8×8 glass dish. Cut bananas in half, then slice lengthwise in ¼-inch slices. Arrange slices in sugar mixture.

Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed. *This is where I added the chocolate chips* Pour batter over bananas in pan.

Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.

*** Note: I found I had to bake the cake substantially longer than 35 minutes. Next time I might just increase the baking temperature to 350F since I couldn’t seem to get the center to bake.

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