An upside-down cake may sound daunting, but this is one is easy to make. The few extra minutes it takes to melt the brown sugar and layer the bananas on the bottom of the pan is more than made up for by the simple mix-by-hand cake batter.
Surprisingly, this cake is low fat. I’m not going to call it health food, but I bake enough to know that 2 Tablespoons of butter, 1 1/2 eggs, and 1/2 cup of low-fat sour cream means that this is a heck of a lot less sinful than a lot of other cakes. But with caramelized bananas on top and chocolate chips throughout, you don’t feel like you’re missing out on anything. If you’re a banana lover, this is a must-try recipe!
- You can find the recipe here on David Lebovitz’s website.
- For the topping, he gives an option of water or butter – I used water.
- For the cake, he gives an option of regular or low-fat sour cream – I used low fat.
- There’s also an option for chopped chocolate or chocolate chips. I used regular-size chocolate chips. I don’t recommend using mini-chips or tiny pieces of chopped chocolate though – a substantial bite of chocolate really adds something to the texture and taste of the cake.
- I made the cake the day before and served it at room temperature. The recipe suggests serving it warm and adding whipped cream or ice cream, all of which sound wonderful.