Irish Baking Adventures: Sticky Banana & Chocolate Chip Upside Down Cake

This quirky, upside down cake can be made in a bundt tin or a 9” spring form tin. 

Prep time: 25 minutes

Cook time: 60 minutes

Servings: 10 people


Preheat oven to 180c/160c fan, Gas mark 4

If using the Bundt tin, spray the tin with some baking spray or melted butter & dust with flour.

For the 'spring form' tin grease the side and the bottom of the pan & line the bottom with parchment paper.

Grease the parchment paper too.

(Make sure the paper comes up the side of the tin, this will stop the caramel leaking.

Make the topping - put the butter and sugar in a small pot and cook over a medium heat until melted and combined and you have a nice caramel colour.  

Pour the caramel into the cake tin and spread in an even layer.

Place the banana slices on top of the caramel.

Sift flour, baking powder, baking soda, together into a medium bowl, add the cinnamon.

In a separate bowl, beat butter, sugar, and 4 eggs until very light in colour and fluffy for 2-3 minutes on high speed.

Add in the vanilla and yogurt and mix for another minute. 

Mix in the flour mix until combined. Do not over mix. Gently fold in the chocolate chips.

Pour the cake batter into cake tin on top of bananas & caramel. 

Place tin on a baking sheet and bake for 50-60 mins on the middle shelf until cake turns golden, or until the tester comes out clean in the center, cover with foil if browning too quickly on top.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack.

After the cake has cooled for about 10 minutes, turn the Bundt upside down & release the cake from the pan onto a wire rack. Leave to cool completely.

If using a spring form tin let it cool in the tin for 30mins then release from tin onto a wire rack to cool completely. 

Serve with a dollop of fresh cream or custard.


For the Topping

150g light brown sugar

80g unsalted butter

2 Bananas sliced

For the Cake

400g plain flour

2 tsp baking powder

1tsp baking soda

120g butter, softened

300g sugar

4 eggs

1 tsp teaspoon vanilla

300ml of natural yogurt

½ tsp cinnamon

100g Tesco Milk Chocolate Chips