Upside Down Banana Chocolate Cake
Send your tastebuds upside down and inside out with this rich and indulgent cake.
- 225g butter, softened
- 3 large ripe Cavendish bananas, peeled, halved lengthways
- 1 cup firmly packed brown sugar
- 3 eggs
- 200g dark chocolate, melted
- 1½ cups self-raising flour
- 2 tbs cocoa powder
- ½ cup milk
- thickened cream, whipped to serve
- Fudge sauce
- 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 light golden, turn and cook further 30 seconds. Cool for 5 minutes then arrange bananas, cut side down over the base of the prepared pan.
Combine sugar and remaining butter in 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 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.