Chocobanana Upside Down Cake©


Cake Mix
  • 7.7oz-220g baking margarine (room temp)
  • 2 ripe bananas (mashed)
  • 4.2oz-120g caster sugar
  • 4.2oz-120g light muscovado sugar
  • 3 eggs (free-range)
  • 10.9oz-310g plain flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3.5oz-100g dark chocolate chips
  • 1.7oz-50g milk chocolate chips
  • 1.7oz-50g white chocolate chips
  • 4fl oz-120ml semi-skimmed milk
Banana Syrup Topping
  • 4 bananas (halved lengthways)
  • 2.1oz-60g unsalted butter
  • 3.3fl oz-100ml golden syrup


  1. First make the banana syrup topping. Grease a 23cm/9" round cake tin and set to one side. Put the butter, sugar and syrup in a non-stick frying pan over a medium/low heat. Stir continuously until the sugar has dissolved. Pour into the prepared tin and place the sliced bananas sliced face down over the base of the tin. Try and do this as neatly as possible as this will be the top of your cake when finished. Cover and chill in the fridge overnight or for at least 6 hours
  2. When ready to continue, pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Start making the cake by adding the sugars and softened baking margarine in a large mixing bowl and mix until well combined. follow by adding each of the eggs one at a time, mixing well between each addition
  3. Sift in the flour and baking powder. Fold in with a wooden spoon gently but thoroughly- until the mixture is well combined but no longer looking dusty
  4. Follow by adding the mashed banana, cinnamon, milk and chocolate chips. Fold into the mixture until everything is incorporated. Spoon the mixture on top of the banana syrup and spread out evenly. Place on top of a baking tray (in case of any leakage- don't worry at all if there is). Pop into the oven for 50 minutes
  5. Remove the cake from the oven and insert a skewer into the center- if it comes out clean it is ready. Leave the cake to cool for 5 minutes in the tin before removing and allowing to cool completely. The base should now face up (sliced banana side up)
  6. Best served warm with custard or ice-cream. Cut with a serrated knife due to all the caramelised syrup. Can be enjoyed hot or cold

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