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Caramel Banana Upside Down Cake with Chocolate Chips

Flipped caramel banana upside down cake—gooey topping and chocolate chips
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Gooey caramelized banana topping over moist chocolate chip cake—comforting dessert!

Ingredients

Scale

For the Caramel Topping

  • ¼ cup butter
  • ½ cup packed brown sugar
  • 1–2 ripe bananas, peeled and sliced

For the Cake

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ cup butter, room temperature
  • ¾ cup brown sugar
  • 2 eggs, lightly beaten
  • ½ cup sour cream
  • 3 overripe bananas, mashed
  • 1 cup chocolate chips
Key ingredients for this Caramel Banana Upside Down Cake
Key ingredients for this Caramel Banana Upside Down Cake

Instructions

  1. Preheat oven to 350°F (180°C). Grease 8-inch square or 9-inch round cake pan.
  2. Melt butter in saucepan. Stir in brown sugar 2–3 min until smooth. Pour into pan, spread evenly. Arrange banana slices in single layer.
  3. Whisk flours, baking powder, baking soda, salt, cinnamon in large bowl.
  4. Beat butter and brown sugar until fluffy. Add eggs one at a time. Stir in sour cream and mashed bananas.
  5. Add dry ingredients to wet; mix just until combined. Fold in chocolate chips.
  6. Pour batter over bananas in pan, smooth top.
  7. Bake 40–50 min until toothpick clean or moist crumbs. Tent foil if browning fast.
  8. Cool in pan 5 min. Invert onto plate. Peel off parchment if used.

Notes

  • Use overripe bananas for batter moisture.
  • Grease pan well to prevent sticking.
  • Cool 5 min before flip.
  • Store room temp 2 days or fridge 5 days.

Nutrition

Find it online: https://savorgastronomy.com/banana-upside-down-cake/