Upside-Down Banana Chocolate Chip Cake

• Vegetarian

• Produce

  • 4 Banana, Ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 1 cup Flour
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 7 tbsp Butter
  • 1/3 cup Buttermilk

Found on thegourmetgourmand.com

Description

Ingredients

• ½ cup brown sugar
• 4 tablespoons butter
• 2-3 ripe bananas, sliced (I used about 2 ½ bananas)
• 2 ripe bananas, mashed
• 1 egg
• 1/3 cup buttermilk
• ½ cup sugar
• 1 teaspoon vanilla
• 3 tablespoons butter, melted
• 1 cup flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ cup mini chocolate chips

Directions

• Preheat the oven to 350 degrees.
• Brush a 9-inch non-stick cake pan with butter.
• In a small bowl melt 4 tablespoons of butter in the microwave. Stir in 1/2 cup of brown sugar and then pour into the bottom of the cake pan.
• Spread evenly with a silicone spatula until the sugar-butter mixture forms a nice even layer.
• Evenly distribute sliced bananas (I used a circular pattern) over the butter mixture.
• Meanwhile in a medium bowl add the mashed banana. Stir in the egg, buttermilk, sugar, vanilla, and butter. Mix until thoroughly combined.
• Gradually stir in flour, baking powder, and salt.
• Finally, fold in the chocolate chips.
• Pour into the cake pan over the sliced bananas.
• Bake for 40-45 minutes or until toothpick inserted into the center of cake comes out clean.
• Cool until cake can be handled with bare hands, then flip out of the cake pan and onto a serving plate.
• Cake is best served warm.

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