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Upside Down Banana Bread
Boulangerie

Upside Down Banana Bread

1 h 30Pour 10Nutri-Score D€€
par @jakecohen7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • nonstick cooking spray (for greasing)Épicerie5 g
  • firm bananas (just ripe, sliced lengthwise)Fruits et légumes3 morceaux
  • granulated sugarÉpicerie150 g
  • waterAutres30 ml
  • light brown sugarÉpicerie200 g
  • very ripe bananas (mashed)Fruits et légumes3 morceaux
  • extra-virgin olive oilÉpicerie180 ml
  • low-fat plain Greek yogurt (or sour cream)Produits laitiers120 g
  • vanilla extractÉpicerie10 ml
  • eggs (large, at room temperature)Produits laitiers2 morceaux
  • all-purpose flourCéréales250 g
  • kosher saltÉpices6 g
  • baking sodaÉpicerie3 g
  • baking powderÉpicerie2 g
  • ground cinnamonÉpices1,5 g
  • ground nutmegÉpices1,5 g
  • dark chocolate chips (or chopped dark chocolate)Épicerie170 g
  • walnuts (chopped, optional)Fruits à coque et graines60 g
  • chocolate hazelnut spread (optional, for swirling)Épicerie60 g

par portion

Nutrition

422kcal

Glucides
48 g
Protéines
5 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Moule à gâteau
  • Casserole
  • Saladier
  • Fouet
  • Spatule
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Prepare the topping

    • Preheat the oven to 350 °F. Grease a 9-inch round cake pan with nonstick spray and line with parchment.
    • Place the bananas cut side down on the parchment, arranging or trimming them to fit.
    • In a saucepan, combine the granulated sugar and water over medium-high heat and cook, shaking the pan if needed, until an amber caramel forms.
    Étape 1

  2. Pour the caramel

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

  3. Make the batter

    • In a large bowl, whisk the brown sugar and mashed bananas until a relatively smooth paste forms.
    • Whisk in the olive oil, yogurt, vanilla and eggs until well incorporated.
    Étape 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 and, if using, the walnuts.
    Étape 4

  5. Assemble and bake

    • Pour the batter over the caramel-coated bananas and smooth with a rubber spatula.
    • If using, swirl in the chocolate hazelnut spread.
    • Bake until golden and cracked, with an internal temperature of 190 °F.
    Étape 5

  6. Unmold 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.
    Étape 6
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