Recipe | Upside-down banana chocolate cake
Are you thinking what I’m thinking, B1?
It’s not too often we find ourselves voluntarily adding fruit to desserts (puh-lease, life is too short for that) but this indulgent upside-down banana chocolate cake is our pick of the fruit-cum-cake bunch, thanks to Australian Bananas.
It’s time to channel your inner Nigella Lawson and say yellow to this decadent winter treat.
225g butter, softened
3 large ripe Cavendish bananas, peeled, halved lengthways
1 cup firmly packed brown sugar
200g dark chocolate, melted
1½ cups self-raising flour
2 tbs cocoa powder
½ cup milk
Thickened cream, whipped to serve
½ cup thickened cream
200g dark chocolate, chopped
Preheat oven to 170°C. Grease and line base and side of a 22cm (base) springform cake pan.
Melt 25g of the butter in a large frying pan over medium-high heat until foaming. Add the banana slices, cut side down. Cook for 1 minute until lightly golden, turn and cook further 30 seconds. Cool for 5 minutes. Arrange bananas – cut side down over the base of the prepared pan.
Combine sugar and remaining butter in a food processor. Process until combined. Add eggs one at a time, process until combined. Add melted chocolate and process, scraping down sides as required. Transfer to a bowl, fold in the combined sifted flour and cocoa, then the milk.
Spoon the cake batter over the bananas and smooth the surface.
Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 30 minutes in pan. Turn onto a plate.
For the sauce, combine the cream and chocolate in a small saucepan over medium-low heat. Cook, stirring with a metal spoon until melted and smooth. Drizzle some of the warm sauce over the cake. Cut into pieces and serve with cream and remaining sauce.
Lick the bowl clean, and eat up!