As usual.I just love to bloghop looking for new recipes.I found this recipe and automatically . It looked very tempting.But I'm not to sure where I went wrong.My cake turned out to be soggy.Maybe too much bananas or not enough baking time.But I will definately try again coz even with the sogginess it was delicious.
For the topping
1/3 cup + 2 Tbs packed brown sugar
2 Tbs unsalted butter, cut into cubes
2-3 ripe bananas, sliced into 1/4-inch slices (I used 6 rather small bananas)
For the cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
3/4 cup granulated sugar
2 Tbs unsalted butter, melted and cooled slightly
2 eggs
1 cup mashed banana (about 2 bananas)- I used 5 small bananas
1/4 cup + 2 Tbs low fat sour cream
1/2 tsp vanilla extract
2/3 cup chocolate chips
Preheat the oven to 350 degrees.
To make the topping, place the brown sugar and butter in a 8-inch square baking pan. Set the pan over a burner set to medium-low heat, and cook, stirring frequently, until the butter melts and the brown sugar is thoroughly moistened.
Remove from heat and allow to cool slightly. Arrange the banana slices over the bottom of the pan, overlapping them slightly.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar. In a small bowl, mix together the butter, banana puree, sour cream, eggs, and vanilla extract.
Make a well in the center of the dry ingredients, and add pour the wet ingredients into the well. Stir until just combined, then gently fold in the chocolate chips.
Scrape the batter into the cake pan, being careful not to disturb the banana slices. Smooth the top with a spatula.
Bake until the center is just set and firm to the touch, about 40 minutes. Allow to cool 20 minutes, then run a knife around the edges of the cake pan, and invert onto a serving platter. Serve warm or at room temperature.
-http://www.pink-parsley.com/2011/04/banana-chocolate-upside-down-cake.html
Posted using BlogPress from my iPad
For the topping
1/3 cup + 2 Tbs packed brown sugar
2 Tbs unsalted butter, cut into cubes
2-3 ripe bananas, sliced into 1/4-inch slices (I used 6 rather small bananas)
For the cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
3/4 cup granulated sugar
2 Tbs unsalted butter, melted and cooled slightly
2 eggs
1 cup mashed banana (about 2 bananas)- I used 5 small bananas
1/4 cup + 2 Tbs low fat sour cream
1/2 tsp vanilla extract
2/3 cup chocolate chips
Preheat the oven to 350 degrees.
To make the topping, place the brown sugar and butter in a 8-inch square baking pan. Set the pan over a burner set to medium-low heat, and cook, stirring frequently, until the butter melts and the brown sugar is thoroughly moistened.
Remove from heat and allow to cool slightly. Arrange the banana slices over the bottom of the pan, overlapping them slightly.
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| I laid down the bananas as so. |
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| Covered all corners |
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar. In a small bowl, mix together the butter, banana puree, sour cream, eggs, and vanilla extract.
Make a well in the center of the dry ingredients, and add pour the wet ingredients into the well. Stir until just combined, then gently fold in the chocolate chips.
Scrape the batter into the cake pan, being careful not to disturb the banana slices. Smooth the top with a spatula.
Bake until the center is just set and firm to the touch, about 40 minutes. Allow to cool 20 minutes, then run a knife around the edges of the cake pan, and invert onto a serving platter. Serve warm or at room temperature.
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| Tadaaa |
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| Side view.Just lovely! |
-http://www.pink-parsley.com/2011/04/banana-chocolate-upside-down-cake.html
Posted using BlogPress from my iPad
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