My obsession with upside-down cake continues with this banana nut chocolate upside-down cake. If you’re looking for an alternative to banana nut bread, this upside-down cake recipe is not to be missed.
This banana nut chocolate upside-down cake is a perfect sweet dessert for banana bread lovers seeking a new twist on a classic.
I simply cannot get enough of this banana nut chocolate upside-down cake. It has a perfect balance of layers, including an irresistible caramel layer, a layer of bananas, a crunchy, nutty chocolate layer, and it finishes with a perfectly moist vanilla cake. All those layers come together in each bite for a dessert that will have everyone begging you for the recipe. Whether you take this to potlucks, housewarming parties, or whip it up for a little after-dinner treat, this dessert will be the MVP of any event, big or small.
How to make this banana nut chocolate upside-down cake
What you need
- Caramel layer: You’ll use brown sugar, butter, and corn syrup to create the caramel layer.
- Bananas: You’ll need three bananas. I prefer to make this with bananas that are yellow with a bit of brown speckling, but you can use bananas that are more ripe or less ripe, depending on your preference.
- Dark chocolate: I used dark chocolate chips that I crushed lightly.
- Nuts: I’ve made this recipe both with pecans and walnuts, and either is a great option depending on your preference!
- Cake: The cake is made with butter, brown sugar, egg, vanilla extract, cake flour, baking powder, salt, and a bit of whole milk.
How to make it
- Step 1: Make the caramel. Melt the butter in a saucepan and add the brown sugar and corn syrup. Cook for a few minutes until the sugar dissolves. Pour the caramel into a lightly greased cake pan and refrigerate until needed.
- Step 3: Gather the nuts and chocolate into a gallon storage bag or transfer to a food processor. Crush them lightly with a mallet or heavy-bottomed pot or pulse in the food processor until a coarse meal forms. Add a pinch of salt.
- Step 2: Make the cake batter. Sift together cake flour, baking powder, and salt in a small bowl. Next, cream brown sugar and butter with an electric hand mixer. Add an egg and vanilla extract and beat until smooth. Add half the dry ingredients and beat until just combined. Add half the milk and beat until smooth. Finish by adding the rest of the dry ingredients and the milk, beating between additions until smooth. Don’t overwork the batter!
- Step 3: Assemble the cake. Peel the bananas and slice them in half lengthwise or into rounds. Arrange them over the caramel layer. Pour the crushed nuts and chocolate over the bananas. Finish with the cake batter, using a rubber spatula to carefully smooth it into an even layer.
- Step 4: Bake the cake. Transfer the cake to the oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let stand at room temperature for 15 to 30 minutes.
- Step 5: Invert the cake onto a serving plate.
From there, you’re ready to serve it up! Slice the cake into pieces and enjoy it with whipped cream or a scoop of vanilla ice cream on the side.
Banana Nut Chocolate Upside-Down Cake
This banana nut chocolate upside-down cake is a perfect sweet dessert for banana bread lovers seeking a new twist on a classic.
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Servings: 8
Calories: 373kcal
Ingredients
Banana and caramel layer:
- 3 tablespoons butter
- ½ cup light brown sugar
- 2 teaspoons light corn syrup
- 3 medium bananas (about 1 pound total before peeling)
Chocolate-nut layer:
- ¼ cup dark chocolate chips
- ½ cup walnuts (unsalted)
- Pinch salt
Batter:
- ¾ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup light brown sugar
- 1 egg
- ¼ cup whole milk
- 1 teaspoon vanilla extract
For serving:
- Whipped cream ( or vanilla ice cream, optional)
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch cake pan. Set aside.
- Melt 3 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup brown sugar and 2 teaspoons corn syrup. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Make the batter:
- Sift ¾ cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside. Add 4 tablespoons butter and ½ cup light brown sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and mix until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Peel the bananas and slice them crosswise into ½-inch rounds.
- Remove the cake pan from the refrigerator. Arrange the banana rounds in a single layer. Use your hands to press them gently into the caramel layer.
- Pour the crushed nuts and chocolate over the bananas.
- Spoon the batter over the chocolate-nut layer and carefully smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand for at least 15 to 30 minutes at room temperature.
To serve:
- Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!
Nutrition
Calories: 373kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Sodium: 231mg | Fiber: 2g | Sugar: 37g | Vitamin C: 4mg
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This was incredible. Make this recipe. Eat it warm with vanilla ice cream. Wow. I used parchment paper to line my cake tin. The edges were still crispy/chewy and so good.
I’m so happy you enjoyed it!!