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Upside-Down Caramel Banana Bread
Bakkerij

Upside-Down Caramel Banana Bread

1 u 25 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
  • large eggs (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

per portie

Voedingswaarden

369kcal

Koolhydraten
40 g
Eiwitten
4 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

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

stap voor stap

Bereiding

  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.
    Stap 1

  2. Pour the caramel

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