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Upside-Down Caramel Banana Bread
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Upside-Down Caramel Banana Bread

1 Std. 25 Min.Für 10Nutri-Score D€€
von @jakecohen7 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

10 Personen
  • nonstick cooking spray (for greasing)Vorräte5 g
  • firm bananas (just ripe, sliced lengthwise)Obst & Gemüse3 Stücke
  • granulated sugarVorräte150 g
  • waterAndere30 ml
  • light brown sugarVorräte200 g
  • very ripe bananas (mashed)Obst & Gemüse3 Stücke
  • extra-virgin olive oilVorräte180 ml
  • low-fat plain Greek yogurt (or sour cream)Milchprodukte120 g
  • vanilla extractVorräte10 ml
  • large eggs (at room temperature)Milchprodukte2 Stücke
  • all-purpose flourGetreide250 g
  • kosher saltGewürze6 g
  • baking sodaVorräte3 g
  • baking powderVorräte2 g
  • ground cinnamonGewürze1,5 g
  • ground nutmegGewürze1,5 g
  • dark chocolate chips (or chopped dark chocolate)Vorräte170 g

pro Portion

Nährwerte

369kcal

Kohlenhydrate
40 g
Eiweiß
4 g
Fett
22 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kuchenform
  • Stielkasserolle
  • Rührschüssel
  • Schneebesen
  • Küchenspatel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Prepare the topping

    • Preheat the oven to 350 °F. Grease the cake pan with nonstick spray and line with parchment.
    • Place the bananas cut side down on the parchment, arranging or trimming to fit.
    • Combine the sugar and water in a saucepan over medium-high heat and cook, shaking the pan if needed, until an amber caramel forms.
    Schritt 1

  2. Pour the caramel

    • Immediately pour the caramel over the bananas in an even layer.
    Schritt 2

  3. Make the batter base

    • Whisk the brown sugar and mashed bananas in a large bowl until a relatively smooth paste forms.
    • Whisk in the olive oil, yogurt, vanilla and eggs until well incorporated.
    Schritt 3

  4. Add the dry ingredients

    • Add the flour, salt, baking soda, baking powder, cinnamon and nutmeg and stir until just incorporated with no pockets of flour.
    • Fold in the dark chocolate chips.
    Schritt 4

  5. Bake

    • Pour the batter over the caramel-coated bananas and smooth with a rubber spatula.
    • Bake until golden and cracked, with an internal temperature of 190 °F.
    Schritt 5

  6. Invert and serve

    • Let cool for 15 minutes, then run a paring knife along the edges of the cake.
    • Place a plate over the cake pan and invert, discarding the parchment paper.
    • Let cool slightly, then serve warm.
    Schritt 6
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