Banana Chocolate chip Upside-Down Cake

I was at the market today randomly looking for inspiration for Thanksgiving (I want to do something semi-interesting and something my family hasn't ever had).  Although nothing came to mind on this particular trip out, I did find a nice bunch of ripe bananas on sale for less than a dollar fifty.  The green ones were only 50 cents a bunch, but I opted for the ripe ones which were a bit more (I assume for those people who love bananas and can't wait to eat one as soon as they get home?)

Anyway, I'm one of those people who isn't sure about the banana. Sometimes I love one.  With my cereal in the morning or if I'm hankering for something to dip into peanut butter.  Sometimes, I hate them.  I hate banana cream pie (hence the creation of the bananas foster pie which I thank the Lord for).  But I always have good memories of trips to the beach with my family and eating dark chocolate covered frozen bananas on a stick.  Those were the days.  There are even pictures of Michelle covered in chocolate.  :)

When I came across this recipe, I wasn't really looking for anything to make involving a banana.  I usually don't, but when I read it, I thought of the frozen chocolate covered banana and thought maybe it would be good.  It's also pretty straightforward, and a one pan, two bowl recipe, which bakes up in about 40 minutes (a little more if your oven is 90 years old like mine is. ;) ).

And you can't go wrong with chocolate, now can you?  I didn't think so.  I followed it pretty much as written, although:

1. I didn't need four bananas to cover my pan.  I used a round 9inch pan as opposed to the square one.

2. I used light brown sugar instead of dark.

3. I substituted another egg for 1 Tsb of sour cream. 

Everything else was as written and it was amazing!  The best part by far was how it smelled while baking.  I think if someone bottled that up and sold it as a candle they'd make a mint. 

The result?  A beautiful looking cake, golden and hot, light and fluffy with just a bit of banana and cinnamon flavor, covered with buttery brown sugar glazed bananas and oozing with melted dark chocolate.  It's a total win.  Total.

Next time I'm going to use MORE butter for the topping and maybe try the dark brown sugar and see what happens.  But this cake really doesn't need any change.  It's simply delicious.  :) 

From david lebovitz's recipe, with slight modifications:

Banana Chocolate Chip Upside-Down Cake

One 8-inch (20 cm) square cake

When I originally developed this recipe, as mentioned, I was writing for a magazine that requested low-fat recipes, hence the single egg white. But if you’re not all that concerned, simply add an additional egg, yolk and all, and reduce the sour cream by one tablespoon.

If you live somewhere where sour cream isn’t available, you can use buttermilk, plain whole milk yogurt, or fromage blanc. You’ll notice that you can use either butter or water in the topping. If you’re skeptical, I can honestly say that the non-butter version is really good. But for non-believers, go ahead and add a few tablespoons of butter instead.

For the topping:

1/3 cup plus 2 tablespoons (60 g) packed dark brown sugar
2 tablespoons water or butter; cubed, at room temperature
3-4 ripe medium bananas
a few drops of lemon juice
For the cake:
1 1/2 cups (210 g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
1 large egg
1 large egg white
1 cup (250 g) banana puree (about 2 bananas) (note from Maggie:  I just cut up two bananas tossed them in my trusty ziploc sandwich bag and took to it with my stone rolling with with a vengeance)
1/2 cup (120 g) sour cream, regular or low-fat
1/2 teaspoon vanilla extract
1/2 cup (80 g) chocolate chips or chopped bittersweet or semisweet chocolate

1. To make the topping, place the brown sugar and water or butter in an 8-inch (20 cm) square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened.
If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won’t melt completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature.

2. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.

3. Preheat the oven to 350ºF (180ºC).
4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.
5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.
6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.
7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.

8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it.
9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.

Serving: The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack. If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise is can be rewarmed in a low over, covered with foil. Or enjoyed at room temperature.