25/10/2021
Recipe
Upside down chocolate banana cake
Ingredients
225 g butter (softened)
3 large Cavendish bananas (ripe, peeled, halved lengthways)
1 cup brown sugar (firmly packed)
3 eggs
200 g dark chocolate (melted)
1 1/2 cups self-raising flour
2 tbs cocoa powder
1/2 cup milk
thickened cream (whipped)
FUDGE SAUCE
1/2 cup thickened cream
200 g dark chocolate (chopped
Method.
1.Preheat oven to 170°C. Grease and line base and side of a 22cm (base) springform cake pan.
2.Melt 25g of the butter in a large frying pan over medium-high heat until foaming. Add the banana slice, cut side down. Cook for 1 minute until light golden, turn and cook for a further 30 seconds. Cool for 5 minutes then arrange banana, cut side down over the base of the prepared pan.
3.Combine sugar and remaining butter in a 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.
4.Spoon cake batter over the bananas and smooth the surface.
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.
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.