Name: Upside-Down Banana Chocolate Cake recipe
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Ingredients: 225g butter softened; 3 Cavendish bananas large ripe peeled halved lengthways; 1 cup brown sugar firmly packed; 3 eggs; 200g dark chocolate melted; 1 1/2 cups self-raising flour; 2 tbs cup milk; 1/2 cup thickened cream whipped to serve; 1/2 cup thickened cream; 200g dark chocolate chopped

by Australian Bananas Last updated on 07/24/2019

This decadent chocolate and banana cake is finished with a rich fudge sauce. - Australian Bananas

Ingredients

225g butter softened
3 Cavendish bananas large ripe peeled halved lengthways
1 cup brown sugar firmly packed
3 eggs
200g dark chocolate melted
1 1/2 cups self-raising flour
2 tbs cup milk
1/2 cup thickened cream whipped to serve

Fudge sauce

1/2 cup thickened cream
200g dark chocolate chopped

Method

Step 1

Preheat oven to 170C. Grease and line base and side of a 22cm (base) springform cake pan.
Step 2

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.
Step 3

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.
Step 4

Spoon cake batter over the bananas and smooth the surface.
Step 5

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.
Step 6

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.