Prep 20 mins
Cook 40 mins
A low fat recipe that is great. The cake (without the caramelized banana topping) can be made by itself in a loaf pan.
For the topping
- 1⁄3 cup firmly packed dark brown sugar, plus
- 2 tablespoons firmly packed dark brown sugar
- 2 tablespoons water
- 3 medium ripe bananas
- 1⁄2 lemon, juice of
For the cake
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3⁄4 cup granulated sugar
- 2 tablespoons melted butter
- 1 large egg
- 1 large egg white
- 1 cup banana, puree (2 medium bananas)
- 1⁄2 cup low-fat sour cream
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup semi-sweet chocolate chips
- To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
- Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
- Remove from heat and set aside to cool.
- When cool, slice the bananas into 1/4-inch thick slices.
- Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
- Sprinkle the slices with the lemon juice.
- To make the cake, preheat the oven to 350 degrees.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
- Stir in the granulated sugar.
- In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
- Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
- Fold in the chocolate chips.
- Carefully spread the batter over the bananas and bake for 40 minutes.
- Remove from oven and allow to cool for at least 20 minutes.
- Loosen the edges of the cake from the pan and invert on a serving platter.
Wonderful. The only problem I had was the bananas sticking to the bottom of the pan, but that was probably my fault. Great flavor, I loved the brown sugar topping!
I didn't have quite enough sliced bananas for the topping, so overlapping the slices wasn't possible. This made a very pretty cake -- actually I'd call the texture something between a cake and a bread. I used miniature chocolate chips, and sprinkled a few extra chips on the top after the cake cooled. I made this for Easter dinner at a friend's house. Everyone enjoyed it, but it didn't get rave reviews. I'm not sure it everyone was just too full to enjoy dessert or what. I liked it because it was different and something I'd never tried before.
I needed a recipe that used a lot of bananas, and was in the mood for something different than the recipes I usually use. I am glad I picked this one! This cake was really fun to make and was totally delicious! I admit to being seriously clumsy when it comes to turning out cakes (I usually have to do patch jobs with icing) but I was so delighted with how cleanly and easily this one popped out of the pan. Because of the gooey topping, I don't think this is a cake that would keep long, but it is so good it will probably be eaten before you even have to worry about storing it. The batter is thick and the cake is moist and dense. It tastes far less healthy than it really is. :) Thank you!