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–+ servings
a banana chocolate upside down cake on a serving platter

Chocolate Banana Upside Down Cake

This Chocolate Banana Upside Down Cake combines the best of two worlds—luscious caramelized bananas and a rich chocolate cake
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 311 kcal

Equipment

  • Hand Mixer or Stand Mixer Note: cake batter may be mixed by hand with a rubber spatula
  • 1 Food Scale optional
  • 1 Bowls, measuring cups and spoons
  • 1 Rubber spatula
  • 1 9" Round Cake Pan
  • 1 Heavy-bottomed sauce pan

Ingredients
 
 

Banana Caramel Topping

  • 6 Tablespoons Unsalted butter
  • 1 Cup Brown sugar Use light or dark brown sugar
  • 3 Medium Bananas Use ripe bananas

Chocolate Cake

  • ⅓ cup Cocoa Powder
  • 1 cups All Purpose Flour
  • 1 cups Granulated Sugar
  • 1 Tablespoon Corn Starch
  • 1 teaspoons Baking Powder
  • ¼ teaspoon Baking Soda
  • ⅓ Cup Vegetable or Canola Oil
  • 2 Large Eggs Room temperature
  • ⅔ Cup Brewed Coffee (cooled) May substitute water for coffee

Instructions
 

Banana Caramel Topping

  • Generously apply baking spray to an 9" round cake pan.
  • Place butter in a saucepan. Melt butter over medium heat. Continue to cook until butter comes to a low boil.
    6 Tablespoons Unsalted butter
  • Add brown sugar to saucepan. Continue to cook over medium heat, stirring often.
    1 Cup Brown sugar
  • Once mixture begins to boil, remove from heat and pour into cake pan (use caution as the mixture is hot).
  • Cut bananas into ¼" slices.
    3 Medium Bananas
  • Place banana slices in cake pan over the butter/brown sugar mixture. Set pan aside to cool.

Chocolate Cake

  • Preheat oven to 350℉ / 180℃
  • Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
    ⅓ cup Cocoa Powder, 1 cups All Purpose Flour, 1 cups Granulated Sugar, 1 Tablespoon Corn Starch, 1 teaspoons Baking Powder, ¼ teaspoon Baking Soda
  • Add oil and eggs. Mix until combined.
    ⅓ Cup Vegetable or Canola Oil, 2 Large Eggs
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally (note - water may be substituted for the coffee). The batter should be smooth.
    ⅔ Cup Brewed Coffee (cooled)
  • Pour cake batter into pan over top of bananas and caramel layer.
  • Bake for 30 - 35 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean (to check internal temperature: insert a instant read thermometer into center of cake. Cake is finished baking if temperature is 180℉ / 83℃).

Unmold Cake

  • Remove cake from oven and immediately run a knife around cake edges.
  • Wait 5 minutes for cake to cool slightly.
  • Flip over onto a serving platter. If any banana slices are stuck to pan, remove with an offset spatula and place back on cake.
  • Allow cake to cool for at least 30 minutes before serving.

Video

Nutrition

Calories: 311kcalCarbohydrates: 51gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 15mgSodium: 66mgPotassium: 186mgFiber: 2gSugar: 38gVitamin A: 194IUVitamin C: 3mgCalcium: 43mgIron: 1mg
Keyword chocolate banana upside down cake
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