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topping brown sugar brown sugar water bananas lemon Cake flour baking powder baking soda salt ground cinnamon granulated sugar butter egg egg white banana low-fat sour cream vanilla extract semi-sweet chocolate chips
Viewed: 56 - Published at: 6 years agoIngredients
- For the topping
- 1/3 cup firmly packed dark brown sugar, plus
- 2 tablespoons firmly packed dark brown sugar
- 2 tablespoons water
- 3 medium ripe bananas
- 1/2 lemon, juice of
- For the cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 2 tablespoons melted butter
- 1 large egg
- 1 large egg white
- 1 cup banana, puree (2 medium bananas)
- 1/2 cup low-fat sour cream
- 1/2 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
Method
- To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
- Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
- Remove from heat and set aside to cool.
- When cool, slice the bananas into 1/4-inch thick slices.
- Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
- Sprinkle the slices with the lemon juice.
- To make the cake, preheat the oven to 350 degrees.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
- Stir in the granulated sugar.
- In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
- Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
- Fold in the chocolate chips.
- Carefully spread the batter over the bananas and bake for 40 minutes.
- Remove from oven and allow to cool for at least 20 minutes.
- Loosen the edges of the cake from the pan and invert on a serving platter.
