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Upside Down Banana Bread
Pieczywo

Upside Down Banana Bread

1 godz. 30 minPorcje: 10Nutri-Score D€€
od @jakecohen7 importówugotowano 0 razy
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Składniki

10 osób
  • nonstick cooking spray (for greasing)Spiżarnia5 g
  • firm bananas (just ripe, sliced lengthwise)Warzywa i owoce3 kawałki
  • granulated sugarSpiżarnia150 g
  • waterInne30 ml
  • light brown sugarSpiżarnia200 g
  • very ripe bananas (mashed)Warzywa i owoce3 kawałki
  • extra-virgin olive oilSpiżarnia180 ml
  • low-fat plain Greek yogurt (or sour cream)Nabiał120 g
  • vanilla extractSpiżarnia10 ml
  • eggs (large, at room temperature)Nabiał2 kawałki
  • all-purpose flourProdukty zbożowe250 g
  • kosher saltPrzyprawy6 g
  • baking sodaSpiżarnia3 g
  • baking powderSpiżarnia2 g
  • ground cinnamonPrzyprawy1,5 g
  • ground nutmegPrzyprawy1,5 g
  • dark chocolate chips (or chopped dark chocolate)Spiżarnia170 g
  • walnuts (chopped, optional)Orzechy i nasiona60 g
  • chocolate hazelnut spread (optional, for swirling)Spiżarnia60 g

na porcję

Wartości odżywcze

422kcal

Węglowodany
48 g
Białko
5 g
Tłuszcz
24 g
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Przybory

  • Piekarnik
  • Forma do ciasta
  • Rondel
  • Miska
  • Trzepaczka
  • Łopatka kuchenna
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Pour the caramel

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