David lebovitz's upside down banana cake

4 servings
30 min
20 min
Very Easy


Number of serving: 4
1/3 cup & 2 tbsp brown sugar

2 tbsp water

3 ripe bananas

Lemon juice

1½ cup all purpose flour

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

¾ cup granulated sugar

2 tbsp melted butter

2 large eggs

1 cup banana puree

½ cup low fat yogurt or sour cream

½ tsp vanilla extract

½ cup bittersweet or semisweet chocolate


  • Mix the brown sugar in hot water and wait until it dissolves. Pour it into an 8 inch cake pan.
  • Slice the bananas and place them on top of the brown sugar mixture, slightly overlapping each other. Squeeze a couple drops of lemon juice on top of the bananas. Preheat the oven to 350ºF.
  • Put all the dry ingredients, flour, baking soda, salt, cinnamon, sugar in a bowl, lightly mix them until all the ingredients are blended together. In a second bowl, combine the butter, eggs, bananas, yogurt and vanilla extract, mix thoroughly.
  • Slowly pour the dry ingredients in to the wet mixture until it's all combined. Carefully add in the chocolate if doing so. Pour the mixture carefully over the bananas and lightly spread the batter until it evenly covers the pan.
  • Put it in the over and let it bake for 40 - 50 mins. You can test it with a toothpick and if it comes out clean then the cake is done. Let the cake cool and slowly run a knife along the edge of the pan to help separate the cake from the pan.
  • Invert and serve with ice cream, frozen yogurt or whip cream! Best served warm.


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