Upside-down banana bread

For the banana caramel topping:
1 banana, sliced horizontally
120g demerara sugar
1/4 cup water

For the banana bread batter:
3 medium-sized bananas
115g double cream yogurt
2 large eggs
100g white sugar
50g demerara sugar
113g unsalted butter, melted
1.5 cups dark chocolate chips
1/2 cup roast pecan nuts
300g cake flour
2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp cinnamon powder
1/4 nutmeg powder
1/4 tsp salt

Preheat oven to 170C.
Line a loaf pan with baking spray and baking paper.
Place the sliced banana in the bottom of the pan (the inside of the banana should be facing down)
Place a small saucepan over medium-high heat and add sugar and water, don’t stir! Allow the sugar to dissolve and bubble until thickened +- 5 minutes.
Pour the caramel over the bananas in your baking tin and set aside.

Banana bread batter:
In a large bowl, mash the bananas, add the eggs, yoghurt, white and brown sugar, vanilla, spices, chocolate chips, pecans, and melted butter. Mix till combined.
In a seperate bowl whisk in the cake flour, bicarb, baking powder, and salt.
Add the dry ingredients to the wet ingredients and gently fold the mixture until combined.
Pour the batter over the bananas and caramel in the loaf pan.
Bake for 50 minutes to an hour. Or until a skewer inserted in the centre comes out clean.
Allow to cool in the loaf pan for 15 minutes before removing.
Enjoy warm, or toasted!

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