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Upside-Down Caramel Banana Bread
Panadería

Upside-Down Caramel Banana Bread

1 h 25 minPara 10Nutri-Score D€€
de @jakecohen7 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • nonstick cooking spray (for greasing)Despensa5 g
  • firm bananas (just ripe, sliced lengthwise)Frutas y verduras3 piezas
  • granulated sugarDespensa150 g
  • waterOtro30 ml
  • light brown sugarDespensa200 g
  • very ripe bananas (mashed)Frutas y verduras3 piezas
  • extra-virgin olive oilDespensa180 ml
  • low-fat plain Greek yogurt (or sour cream)Lácteos120 g
  • vanilla extractDespensa10 ml
  • large eggs (at room temperature)Lácteos2 piezas
  • all-purpose flourCereales250 g
  • kosher saltEspecias6 g
  • baking sodaDespensa3 g
  • baking powderDespensa2 g
  • ground cinnamonEspecias1,5 g
  • ground nutmegEspecias1,5 g
  • dark chocolate chips (or chopped dark chocolate)Despensa170 g

por ración

Nutrición

369kcal

Carbohidratos
40 g
Proteínas
4 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para bizcocho
  • Cazo
  • Bol
  • Varillas
  • Espátula
  • Horno

paso a paso

Preparación

  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.
    Paso 1

  2. Pour the caramel

    • Immediately pour the caramel over the bananas in an even layer.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6
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