1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9×9-inch square baking dish and set aside.
2. **Prepare the Caramelized Banana Topping:**
– In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and cook until it’s fully dissolved and the mixture is bubbly, about 2-3 minutes.
– Pour the caramel mixture evenly into the prepared cake pan. Arrange the banana slices over the caramel in a single layer, covering the bottom of the pan. Set aside.
3. **Make the Chocolate Cake Batter:**
– In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
– Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and well combined, about 2 minutes.
– Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but this is normal.
4. **Assemble the Cake:**
– Pour the chocolate cake batter over the bananas and caramel in the prepared pan, spreading it evenly.
5. **Bake the Cake:**
– Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
– Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes.
6. **Invert the Cake:**
– Run a knife around the edges of the pan to loosen the cake. Place a serving plate upside-down on top of the cake pan, then carefully invert the cake onto the plate. Lift the pan off gently, allowing the caramelized bananas to rest on top of the cake.
7. **Serve:**
– Let the cake cool for a few more minutes before slicing. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
### Tips:
– **Banana Placement:** Arrange the bananas in a decorative pattern if you’d like a beautiful presentation when the cake is inverted.
– **Buttermilk Substitute:** If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
– **Storage:** Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Enjoy your **Banana Upside-Down Chocolate Cake**—a decadent treat that’s sure to impress!
ADVERTISEMENT
