Recipe For Cooking Banana Chocolate Chip Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Banana Chocolate Chip Upside-Down Cake

Makes approximately: 9 servings

Topping
1/3 C. plus 2 Tbsp. firmly packed dark brown sugar
2 Tbsp. water
3 ripe, med.-size bananas
Juice of 1/2 lemon

Cake
1 1/2 C. flour
1 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
1 tea. ground cinnamon
3/4 C. sugar
2 Tbsp. melted butter
1 lrg. egg
1 lrg. egg white
1 C. banana puree (2 med. bananas)
1/2 C. regular or low-fat sour cream
1/2 tea. vanilla extract or flavoring
1/3 C. semisweet chocolate chips

To make the topping, mix the brown sugar and water together in an 8-in. square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool.

When cool, slice the bananas into 1/4-in. thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.

To make the cake, preheat the oven to 350 degrees F.

Sift the flour, baking powder, baking soda, salt and cinnamon into a lrg. bowl. Stir in the sugar.

In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract or flavoring.

Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 min.

Remove from oven and allow to cool for at least 20 min.

Loosen the edges of the cake from the pan and invert on a serving platter.