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Upside Down Banana Bread
Bakery

Upside Down Banana Bread

1 h 30 minServes 10Nutri-Score D€€
from @jakecohen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • nonstick cooking spray (for greasing)Pantry5 g
  • firm bananas (just ripe, sliced lengthwise)Produce3 pieces
  • granulated sugarPantry150 g
  • waterOther30 ml
  • light brown sugarPantry200 g
  • very ripe bananas (mashed)Produce3 pieces
  • extra-virgin olive oilPantry180 ml
  • low-fat plain Greek yogurt (or sour cream)Dairy120 g
  • vanilla extractPantry10 ml
  • eggs (large, at room temperature)Dairy2 pieces
  • all-purpose flourGrains250 g
  • kosher saltSpices6 g
  • baking sodaPantry3 g
  • baking powderPantry2 g
  • ground cinnamonSpices1.5 g
  • ground nutmegSpices1.5 g
  • dark chocolate chips (or chopped dark chocolate)Pantry170 g
  • walnuts (chopped, optional)Nuts & seeds60 g
  • chocolate hazelnut spread (optional, for swirling)Pantry60 g

per serving

Nutrition

422kcal

Carbs
48 g
Proteins
5 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Kitchen thermometer

step by step

Method

  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.
    Step 1

  2. Pour the caramel

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