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Upside-Down Banana Chocolate Chip Cake

Adapted from Broma Bakery
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 1 Upside Down Chocolate Chip Banana Cake


_For the upside down part_

  • ½ cup brown sugar
  • 4 tablespoons butter
  • 2-3 ripe bananas sliced (I used about 2 ½ bananas)

_For the cake_

  • 2 ripe bananas mashed
  • 1 egg
  • 1/3 cup buttermilk
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons butter melted
  • 1 cup flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup mini chocolate chips


  • Preheat the oven to 350 degrees.
  • Brush a 9-inch non-stick cake pan with butter.
  • In a small bowl melt 4 tablespoons of butter in the microwave. Stir in 1/2 cup of brown sugar and then pour into the bottom of the cake pan.
  • Spread evenly with a silicone spatula until the sugar-butter mixture forms a nice even layer.
  • Evenly distribute sliced bananas (I used a circular pattern) over the butter mixture.
  • Meanwhile in a medium bowl add the mashed banana. Stir in the egg, buttermilk, sugar, vanilla, and butter. Mix until thoroughly combined.
  • Gradually stir in flour, baking powder, and salt.
  • Finally, fold in the chocolate chips.
  • Pour into the cake pan over the sliced bananas.
  • Bake for 40-45 minutes or until toothpick inserted into the center of cake comes out clean.
  • Cool until cake can be handled with bare hands, then flip out of the cake pan and onto a serving plate.
  • Cake is best served warm.