Every once in a while I won’t finish off a bunch of bananas before they are past their prime and when that happens I let then sit on the counter until they are over-ripe before throwing them into the freezer to await being used in a recipe like this caramel banana upside down cake with chocolate chips! This is basically a banana bread recipe done in cake form using two kinds of bananas, over ripe bananas in the cake batter and sliced bananas on the top! The bananas in the batter help keep the cake nice and moist and tender while adding the banana aroma and flavour and the sliced bananas on the top look all sorts of good! In addition to the bananas this cake is special because the banana slices are placed on top of a layer of melted butter and brown sugar which turn into a caramel sauce while the cake bakes and when you flip it over after baking all of that caramel sauce is on the top, dripping down the sides of the cake! Yum! I also like to add chocolate chips, which might be over kill, but I don’t think so. I like to enjoy this cake either as a treat or dessert or as a breakfast; what a great way to kick off the day!
Caramel Banana Upside Down Cake with Chocolate Chips
A moist and tender upside down chocolate chip banana cake smothered in caramel!
ingredients
- 1/4 cup butter
- 1/2 cup brown sugar (packed)
- 1-2 ripe bananas, peeled and sliced
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 3 overripe bananas, mashed
- 1 cup chocolate chips
directions
- Melt the butter into the brown sugar in a sauce pan before pouring it into a greased cake pan (8 inch square or 9 inch diameter) and covering with a layer of sliced bananas.
- Mix the flour, baking powder, baking soda, salt and cinnamon and in a large bowl.
- Cream the butter and brown sugar in another bowl, before beating in the eggs followed by the sour cream and bananas.
- Mix the wet ingredients into the dry before mixing in the chocolate chips and pouring into the pan on top of the sliced bananas.
- Bake in a preheated 350F/180C oven until a tooth pick pushed into the center comes out clean, about 40-50 minutes.
- Let cool for 5 minutes, flip it onto a plate and enjoy!
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Oh my god, that looks dangerously good! I recently made your Chocolate Pots de Creme. Delicious! Thanks for the recipe.
Once again, you've made my salivary glands gush.
OMG, please come to my house and make this for me! Haha – it looks amazeballs!
This even looks good enough to make for a party, where plain ole banana bread wouldn't cut it. It's now on my list!
This is perfection with the bananas all golden and caramelized on top. I will be making this. Definitely.
Yum this is like my bananas foster upside down cake! Thanks for reminding me of it, I need to make it again! 🙂 I freeze my old bananas too!
Looks delish! Can't wait to try it out 😀
This is a fabulous cake!! Looks really good!
This one looks absolutly wonderful!
Wow, that upside down cake is terrific! I love the idea of suing chocolate chips and bananas!
Cheers,
Rosa
That's one yummy looking cake!!
This looks so beautiful – I love that it has banana in the cake and sliced on top of it too 🙂
Maybe the remedy for your guilt is to call it banana upside-down bread 😛 Looks amazing! I would totally be eating it for breakfast!
OMG, this looks so tempting to make but I will resist as unfortunately I'm on diet.
Wow your pictures are making me drool!! This looks ahhhh-mazing!
That looks too beautiful! I still have yet to make an upside down cake.
Delicious and beautiful x
Hi Kevin! That looks de-lish!!Your blog is awesome and inspiring 🙂 What brand of chocolate chips do you use?
Oh, wow, that's over the top nanalicious!
Ooh, Kevin, yummy. I love everything with bananas, but especially with chocolate added!
ok … WOW!!!! Now this is taking 2 favs and making a masterpiece!!!
looks like a tatin like cookie cake… yummy!
Kevin,
You are phenom! I look at your food and I instantly want to drop everything I am doing and go to the grocery store and start cooking…my gosh, your food inspires AWWWWW in me…
XOXO
Kiki
Rosh: For something like a banana bread/cake I do not normally go all out on the chocolate chips. This time I had an open bag of Hershey's Special Dark 50% Cacao Chipits that I wanted to finish so I used them.
YUM! That sounds delicious!
This looks great!
My question is: How well does it come out of your dish? Do you need to grease it, or use parchment paper?
This looks deliciously sinful 🙂
I made this tonight and it came out great, even better than I expected.I used yogurt instead of sour cream because I was out and it worked fine.
Now that's a great idea! Gonna have to try this 🙂
Ginger: It comes out of the pan surprisingly well. The caramelized bottom does not stick at all and you can easily run a knife along the sides of the cake.
Wauw, recipes like these truely make me happy! I don't have much of a sweet tooth but anything with banana in it will be eaten instantly if not protected =]
Love your blog, you're a true inspiration for mine!
cheers,
Linda
Okay, Kevin…today my supervisor showed me a recipe that she wanted to bake for our residents and lo' and behold she showed me this recipe=;) So, let's see how this banana upside down cake will come out for a 100 pax=;)I'll get back to ya' later.
Ok this I am bookmarking…which I never do. LOL I make banana bread with chocolate chips all the time for my kids. In fact it is an unspoken rule that the last two bananas are for that. I have to make this!
Shamrocks and Shenanigans
Wow! this puts my ordinary chocolate chip banana bread to shame! Stunning!
Just tried to make this…and the bottom layer got stuck to the pan! I was so disappointed that it didn't come out like your sumptuous-looking photo. What did I do wrong?
Anonymous: What kind of baking pan did you use? I normally use the glass/pyrex pan and it slides out easily.
Wonderful!!. Look so yummy..I would like to try this recipe once.
How can it be so mmmmmmmm?
banana is one of my absolute FAVE ingredients. I just made some of the best cupcakes ever with ripe bananas! I will make this next. THANKS!
This looks very good. I'm trying it tonight. Thanks for the recipe.
I just made this! Delicious, moist, and I love the hint of cinnamon. Great recipe. 5 stars!
This cake looks phenomenal! I need it in my life asap!
Paige
http://thehappyflammily.com
OK, so this is my baking project for the weekend. (I think I can taste it already.). Once it comes out of the oven, do you let it cool, or just turn it upside down to remove the cake, while holding your breath? Thanks
Let it cool for 5 minutes before removing it from the pan. Enjoy!
This cake has to be against the law! The picture itself is ridiculous! I think I may try this weekend!
Looks yummy.
Can I use 1 3/4 all purpose flour leaving out the wheat flour?
Laura
Yes you can; enjoy!
This sounds so awesome!
One question: do I need packed brown sugar or is regular brown sugar ok too? I am from Austria and packed brown sugar is not so easy to get, but I know from baking cookies that it actually can make a big difference which sugar is added 🙂
Thank you for your answer!
I a not aware of a separate brown sugar product called “packed brown sugar”. In general when measuring brown sugar (by volume) for a recipe like this one you want to press (aka pack) (regular) brown sugar down in the measuring cup to push the air in it out and get the right amount of brown sugar. You can use regular brown sugar and press it down in the measuring cup! Enjoy!
Now that I’m in “lock down” I am defiantly making this! Another winner from Kevin! Thanks!!!
I had this recipe saved for sooo long but I’ve finaly tried it recently and I apsolutely loved it! Thank you! 🙂
Made this cake this afternoon🥰
WOW FACTOR! And super easy! Very impressive!!
Hi Kevin,
Are the nutrition facts for the whole cake?
Thank you!
The nutrition facts are per serving or 1/12 of the cake.
The butter is listed twice in ingredients (1/4 cup and then later 1/2 cup). Which measurement is for Step 1 in Directions?
Also, brown sugar is listed twice in ingredients (1/2 cups and then later 3/4 cups). Which measuement is for Step 1 in Directions?
I am making this for a relative’s birthday cake who loves bananas and need these two questions answered as soon as you can. Thanks, Kevin. I use so many of your recipes and don’t want to miss making this for my sister’s birthday. 😉
The 1st butter and brown sugar listed in the ingredients are used in step 1 and the 2nd butter and sugar are used in step 3. (I list the ingredients in the order that they are used in the directions.) Enjoy!
Canada sucks