Upside Down Brandy and Banana Cake

A rich upside down brandy and banana cake makes an impressive dessert.

Serves: 8-10 slices from a 9" cake

Prep Time: 20-25 min

Cooking Time: 60 min

Total:  70-85 min

Cake Ingredients

1 cup butter or margarine, softened
1 cup packed dark brown sugar
3 eggs
2 ripe bananas, mashed
2 tbsp. brandy
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4-1/2 cup chocolate chips
1/4-1/2 cup chopped pecans

Topping Ingredients

4 tbsp. butter or margarine
1/2 cup packed dark brown sugar
2 tbsp. brandy
4 bananas, cit into chunks

Directions

1. Grease a deep 9" cake pan and set aside.
2. Prepare the cake batter by creaming together butter and sugar .  With an electric mixer, beat in the eggs until combined.  Add mashed banana, brandy and vanilla and mix well.
3. In a separate bowl, whisk together flour, baking powder, cinnamon and salt.  Gradually add the dry mixture to the creamed mixture and stir until fully incorporated.
4. Add chocolate chips to the batter and stir to combine.  Set aside.
5. Prepare topping by melting butter and sugar in a small saucepan over medium heat.  Bring to simmer and stir continually until sugar has melted and a caramel sauce has formed, about 5 minutes.
6. Remove from heat and stir in brandy.  Pour the caramel sauce into the bottom of the prepared cake pan and arrange the banana chunks upright in the sauce.
7. Then, pour the batter over the caramel sauce and banana chunks, spreading evenly.  Bake in a preheated oven at 325F for 60 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let cake cool in the pan for 15-20 minutes.  Run a knife around the edge to loosen the cake and invert onto a plate.  Cool completly.
9. Serve with vanilla ice cream or frozen yogurt.

Recipe from mykitchenaddiction.com