#bananabread
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Upside Down Banana Bread For the Topping: Nonstick cooking spray, for greasing 3 just-ripe, firm bananas, sliced lengthwise 3/4 cup granulated sugar 2 tablespoons water For the Batter: 1 cup light brown sugar 3 very-ripe bananas, mashed 3/4 cup extra-virgin olive oil 1/2 cup low-fat plain Greek yogurt or sour cream 2 teaspoons vanilla extract 2 large eggs, at room temperature 2 cups all purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup dark chocolate chips or chopped dark chocolate 1. Prepare the topping: Preheat the oven to 350˚F. Grease a 9-inch round cake pan with nonstick spray and line with parchment. Place the bananas cut side down on the parchment, arranging or trimming to fit. In a medium saucepan, combine the sugar and water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, about 6 minutes. Immediately pour over the bananas in an even layer. 2. Prepare the batter: In a large bowl, whisk the brown sugar and mashed bananas until a relatively smooth paste forms. Whisk in the olive oil, yogurt, vanilla, and eggs until well incorporated. 3. Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir until just incorporated and there are no pockets of flour, then fold in the dark chocolate chips. (Also added 1/2 cup chopped walnuts but that’s optional) 4. Pour the batter over the caramel-coated bananas and smooth with a rubber spatula. (Swirled in 1/4 cup of choc hazelnut spread but that’s optional.) Bake for 55 to 60 minutes, until golden and cracked with an internal temp of 190°F. 5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm. ##banana ##bananabread ##baking #caramel
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