Chocolate Cake Day is January 27, and what better way to spice things up than by adding bananas. This Chocolate-Caramel-Banana Upside-Down Cake is the perfect way to celebrate without feeling totally guilty. The sweetness of the bananas make a wonderful inclusion to the traditional chocolate upside-down cake. Your taste buds will thank you later.

Chocolate-Caramel-Banana Upside-Down Cake

Ingredients:

Topping Ingredients:

• 1 stick butter
• 3/4 c light brown sugar
• 3 ripe bananas, cut into 1/4-inch slices
• (I thought the caramel was a little too much. I would use 3/4 stick butter, 1/2 c brown sugar next time)

Cake Ingredients:

• 3/4 c plus 2 T unbleached all-purpose flour (I used King Arthur flour)
• 6 T (1/4 c plus 2T) unsweetened Dutch process cocoa powder
• 3/4 t baking soda
• 1/4 t salt
• 6 T (3/4 stick) unsalted butter, softened
• 1 c granulated sugar
• 2 large eggs (room temp)
• 2 t vanilla
• 2/3 c buttermilk

Instructions:

1. Preheat oven to 350 degrees. Use a 9″ x 2″ cake pan
2. For the topping: Heat butter over medium heat until melted and foamy. Whisk in brown sugar, turn heat to low and cook, whisking constantly, for two minutes or until the mixture is thick. Spread on the bottom of the 9″ cake pan
3. Arrange the bananas in a circle on top of the sugar mixture. Set aside
4. Sift together flour, cocoa, soda and salt
5. Cream together butter and sugar until fluffy (I used my KitchenAid mixer on medium for 3 minutes). Scrape down sides of bowl
6. Add eggs one at a time, mixing well between each addition
7. Stir in vanilla
8. On low-speed, alternate adding the flour mixture and buttermilk (3 flour and 2 milk additions)
9. Scrape down the sides and then beat batter on high for 30 seconds
10. Pour batter over the bananas and smooth out
11. Bake for 40-45 minutes, until a toothpick comes out clean. Let sit on wire rack for 5 minutes. Then carefully invert onto your serving tray. Let sit at least 20 minutes before diving in. The author says it keeps for 2 days in a cake keeper at room temp