Prep Time: 20 minutes
Total Time: 1 hour 20 minutes plus 45 minutes chill time
Cook Time: I hour
Want Banana Recipes Every Month?
Rich chocolate at the bottom of this banana cake becomes a topping when served upside down.
- 1 cup
Chocolate baking chips (regular size chips work best)
ripe Chiquita Bananas, mashed
- 1/2 Tbsp.
- 1 1/2 cups
- 3/4 tsp.
- 1/2 tsp.
- 1/8 tsp.
- 1/3 cup
- 1 cup
- 1 tsp.
- 3/4 cup
- 1 cup
chopped Walnuts (optional)
best Chocolate Bottom Chiquita Banana Cake Recipe
Preheat oven to 300 degrees F. Very lightly spray r an 8-inch by 8-inch square baking pan with non stick spray for baking. Place a dish towel on a flat space in the freezer large enough for the baking pan. Spread chocolate chips in the baking pan in an even layer. In a small bowl mix mashed banana with lemon juice, set aside. In a medium bowl mix flour, baking soda, cinnamon and salt; set aside. In a large bowl cream butter and sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time. Stir in banana and lemon juice mixture, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the walnuts if using. Pour batter in the baking pan with the chocolate chips. Bake for about one hour. Cake is done when a toothpick inserted in the center of the cake layer comes out clean. Immediately and carefully place hot cake on the towel in the freezer; freeze for 45 minutes. Remove cake from freezer and cut into rectangles. Use a small spatula to remove slices, making sure to get the chocolate layer on the bottom.
Substitute butterscotch or other flavor baking chips for some or all of the chocolate chips.
Serve upside down with the chocolate chips layer like frosting.
Beverage Pairings: Delicious with milk or hot tea.
Nutrition Information Per Serving:
Calories 400; Total Fat 17 g (Sat 10 g, Trans 0 g, Poly 0 g, Mono 2 g); Cholesterol 75 mg; Sodium 190 mg; Potassium 270 mg; Total Carbohydrates 61 g; Dietary Fiber 3 g; Total Sugars 40 g; Protein 7 g. Percent Daily Value: Vitamin A 6%; Vitamin B6 6%; Vitamin C 6%; Vitamin D 0%; Calcium 4%; Iron 8%.