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Upside Down Banana Bread
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Upside Down Banana Bread

1 u 30 minVoor 10Nutri-Score D€€
van @jakecohen7 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • nonstick cooking spray (for greasing)Voorraadkast5 g
  • firm bananas (just ripe, sliced lengthwise)Groente en fruit3 stukken
  • granulated sugarVoorraadkast150 g
  • waterOverig30 ml
  • light brown sugarVoorraadkast200 g
  • very ripe bananas (mashed)Groente en fruit3 stukken
  • extra-virgin olive oilVoorraadkast180 ml
  • low-fat plain Greek yogurt (or sour cream)Zuivel120 g
  • vanilla extractVoorraadkast10 ml
  • eggs (large, at room temperature)Zuivel2 stukken
  • all-purpose flourGranen250 g
  • kosher saltKruiden en specerijen6 g
  • baking sodaVoorraadkast3 g
  • baking powderVoorraadkast2 g
  • ground cinnamonKruiden en specerijen1,5 g
  • ground nutmegKruiden en specerijen1,5 g
  • dark chocolate chips (or chopped dark chocolate)Voorraadkast170 g
  • walnuts (chopped, optional)Noten en zaden60 g
  • chocolate hazelnut spread (optional, for swirling)Voorraadkast60 g

per portie

Voedingswaarden

422kcal

Koolhydraten
48 g
Eiwitten
5 g
Vetten
24 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Taartvorm
  • Steelpan
  • Mengkom
  • Garde
  • Spatel
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 1

  2. Pour the caramel

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