Chocolate, bananas, and salted caramel take this dessert to a whole new level. A delicious twist on a classic dessert using bananas instead of pineapples, adding chocolate cocoa, and whole wheat flour for a chocolatey, nutty flavor; this scrumptious caramelized chocolate-banana upside down cake is downright genius.
This is a beautiful, moist, chocolate cake that’s richly flavored with mashed overly ripe bananas, topped with tender, sliced bananas and a thick, melted salted caramel sauce. It may sound tricky but using a cast-iron skillet works brilliantly with this mouth-watering recipe. The skillet keeps the cake moist and gives it a crisp edge.
Chocolate and banana is a classic comfort combination and this cake is certain to raise anyone’s spirits with the winter blues.
For the Topping:
1/3 cup brown sugar
1/3 cup butter
2 tablespoons cream
1 teaspoon vanilla
1/2 teaspoon salt
For the Batter:
1/3 cup chocolate cocoa powder
1 tablespoon instant coffee
3 tablespoons boiling water
1 cup + 1 tablespoon flour
1/3 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, softened
2/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup sour cream
1 cup over-ripe bananas, mashed (about 3 bananas)
2-3 bananas, sliced in half lengthways for the caramel topping
A well-seasoned 10-inch cast-iron skillet
Preheat oven to 350 degrees
Making the Topping:
In a 10-inch cast-iron skillet over medium-high heat, melt butter and whisk in brown sugar and heavy cream. Bring to a boil, stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minutes. Remove from heat and whisk in vanilla and salt. Distribute sliced banana, cut side down, over the caramel sauce. Set aside.
Making the Batter:
In a medium mixing bowl, whisk together the cocoa, instant coffee, and warm water until smooth. Allow cooling to room temperature.
In a food processor, process the bananas and sour cream until smooth. Add the eggs, vanilla, cocoa mixture, and process just until blended.
In a large mixing bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, cinnamon, and cardamom) and set aside.
Using the large bowl of your stand-up mixer, cream butter with sugars until pale and creamy, about 5 minutes.
Add the flour mixture to the butter mixture in 3 parts, alternating with the chocolate mixture. Begin and end with the flour.
Pour cake batter over the caramel and bananas and smooth the top with a spatula. Bake for about 45-55 minutes or until an inserted toothpick comes out lean.
Once the cake is finished baking, allow sitting for 10 minutes then remove cake from pan by inverting cake onto a large plate. When inverting the cake, make sure the plate is larger than the skillet to catch additional caramel sauce. You can serve warm or cold with whipped cream or vanilla ice cream or with a cup of tea or coffee.