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Upside-Down Banana Chocolate Cake

Upside-Down Banana Chocolate Cake

No frosting needed for this upside-down take on our classic Chocolate Stout Cake. We start this rich coffee and chocolate cake with ripe bananas in a brown sugar syrup, and finish it with a drizzle of toasty peanut butter. It’s a timeless combination of sweet and salty that makes for the perfect coffee break any time of day. 

Upside-Down Banana Chocolate Cake

  • Servings: 8
  • Difficulty: 50 minutes
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Ingredients

  • 3 tbsp unsalted butter melted, plus 4 tbsp room temperature, divided
  • ⅓ cup packed light brown sugar, plus ⅔ cup, divided
  • 2 bananas, halved lengthwise and crosswise 
  • 1 large egg
  • 3 tbsp sour cream
  • ⅓ cup strong coffee or brewed espresso, room temperature
  • ⅔ cup all-purpose flour, spooned and leveled
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cup unsweetened cocoa powder
  • ¼ cup creamy peanut butter

Directions

1) Spray a Suvie pan with cooking spray and line with parchment. Pour 3 tbsp melted butter over the bottom of a Suvie pan, sprinkle with ⅓ cup brown sugar, and lay banana pieces cut side down on the bottom of the pan. 

 2) In the bowl of a stand mixer fitted with a paddle attachment, beat together 4 tbsp softened butter and ⅔ cup brown sugar on medium speed until light and fluffy, about 1 minute. Scrape down sides of bowl, add 1 egg and beat on medium speed until incorporated, about 30 seconds. Add 3 tbsp sour cream and beat on slow speed until incorporated, about 15 seconds. Add ⅓ cup strong coffee and beat on slow speed until incorporated, about 15 seconds.

3) In a medium bowl, whisk together ⅔ cup flour, ½ tsp baking soda, ¼ tsp salt, and ¼ cup unsweetened cocoa powder. Add dry ingredients to the wet and mix on low speed until combined, about 1 minute.

4) Spoon batter evenly over the bananas, spreading  into the corners and edges with a spatula. Insert the pan into the bottom zone of your Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Bake at 375°F for 50 minutes

Top Zone: None

5) After cooking, remove pan from Suvie and  let cake cool 20 minutes in the pan. Run a knife around the edge of the pan and invert onto a serving dish. Microwave ⅓ cup creamy peanut butter for 30 seconds and stir. Drizzle warm peanut butter over chocolate cake and serve.

Nutrition

Nutritional Information per serving (8 servings per recipe): Calories 320, Total Fat 14.8g, Total Carbohydrates 42.3g, Total Sodium 162.8mg, Total Protein 5.1g

CategoriesBake Mode Dinner
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