Chocolate Banana Upside Down Cake

Love the caramelized bananas on top.
Please ignore the blob/heart below. I tried to make it pretty. ha ha.

Here is a quick, easy & “lightened up” recipe for you to try! I wanted to make something for dessert tonight….I really like trying to make special dinners on Mondays because they help make the first of the week a little brighter. Tonight we are having honey seared chicken, fried rice and this Chocolate Banana Upside Down Cake. It is AMAZING right out of the oven…and it is low fat and low sugar without compromising the taste. I’m sure Landon will enjoy his with some vanilla ice cream on top! Hope you enjoy!
Chocolate Banana Upside Down Cake (david lebovitz)
1/3 c + 2 T brown sugar
2 T unsalted butter
2-3 ripe bananas sliced into 1/4 inch slices.
1 1/2 c flour
1 t baking powder
1/2 t baking soda
1/2 t kosher salt
1 t cinnamon
3/4 c sugar
2 T unsalted butter, melted and cooled
2 eggs
1 c mashed banana (about 2 bananas)
1/4 c +2 T light sour cream
1/2 t vanilla
2/3 c chocolate chips

Preheat oven to 350.
Make the topping. Heat the brown sugar and butter in a small saucepan until the butter is melted and the brown sugar is incorporated. Pour into an 8 inch square baking pan. Arrange the banana slices over the bottom of the pan.
Whisk the flour, soda, powder, salt, cinnamon and sugar in a large bowl. In a separate bowl, mix the butter, banana, sour cream, eggs and vanilla.
Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a spatula until just combined. Fold in the chocolate chips. Spoon the mixture over the bananas and smooth it over with a spatula.
Bake for about 40 minutes until the middle is set and is firm to the touch.
Cool for about 20 minutes. Run a knife along the edges and invert onto a serving plate. Serve warm or at room temperature.

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