I'm guilty of using Pinterest way too much, and I find I rarely use/make/buy things I pin. That's why I decided to start a mini project called Pin-spiration: using inspiration from Pinterest in real life. The idea is to actually make the recipes I keep ogling, use the fashion ideas, make some of the crafts, etc.
The recipe I'm sharing today is one of my new favourites. It's similar to the old fashioned dessert, pineapple upside down cake, which I really like. Using bananas is a fun take on a classic recipe, and it's a great way to use up bananas that are getting a little mushy. Usually I make banana bread with overripe bananas but sometimes it's nice to have something different.
Surprisingly, this recipe is pretty easy. It's also quick to make and tastes yummy. The bananas get a delicious and crunchy caramel layer after baking and the chocolate chips add a nice surprise.
For the topping
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- about 3 bananas
For the cake
- 1/4 cup softened butter or canola oil
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
- Preheat oven to 400F and line a baking pan with parchment paper (pan should be around 9 inches, round or square)
- Slice the bananas and lay them in a single layer in the bottom of the pan
- Stir together melted butter and brown sugar for the topping and then pour over bananas. Set aside.
- In a medium size bowl beat the butter (or oil) and sugar by hand until fluffy. Add egg and beat again.
- In a separate bowl combine flour and baking powder
- Add half the flour mixture to butter mixture. Mix lightly and add half the milk.
- Add remaining flour mixture, mix lightly and then add the remaining milk.
- Add chocolate chips and mix everything until just combined and flour disappears
- Pour batter over bananas and bake for about 25-30 minutes or until cake is golden but not burned.
- Allow cake to cool for about 10 minutes after baking, then invert onto a plate or cooling rack. Slice and serve!
It's suuuuuper important to allow the cake a few minutes of rest before inverting it or else it may just fall apart (speaking from experience!!!!). This cake makes a tasty snack and I have even eaten it as part of my breakfast.
Be sure to refrigerate this cake because the bananas may get moldy if left on the counter for too long. I like to slice the cake and sterore in in containers so it's easy to grab for lunch the next day.
Check out my Pinterest boards for more food ideas I'd like to try or view all my recipes on this blog by clicking here.
Labels: food, pin-spiration