We came up with this upside-down banana chocolate olive oil cake when we decided we wanted to make a dessert using olive oil. Olive oil is sometimes overlooked in desserts. This is because when vegetable oils are used in desserts, a mild-flavored oil is almost always preferred.
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In other words, you don’t want the oil to be the star of the show for the most part. Instead, you want it there for other reasons, such as fat, softness, and moisture. Cakes and most pound ckaes for example, made with oil are moister and have a more velvety texture, in my opinion than those made using butter.
Oil is liquid at room temperature, while butter is solid. This is the main reason for this. This does not mean that using oil is always the best option. It all depends on what we want to achieve with each and every recipe.
In this case, we wanted the oil, specifically olive oil, to be one of the main ingredients. And to be one of the stars of the show. And the combination of olive oil with chocolate and banana here is absolutely delicious.
And if you think about it, all of these three ingredients are strong flavored. All three have a lot of personality. When any of these ingredients are used in any recipe, they tend to overpower the flavor of the other ingredients in it.
But something curious happens here. These three strong flavors balance each other out very well. When you take a bite of this cake, you can taste the chocolate, the banana, and the olive oil. It’s wonderful.
On top of that, the texture is incredible. It’s a super fluffy cake, soft and velvety. Plus, a layer of caramel forms on top and on the sides. That is my favorite part. And the bananas arranged like that make it look super pretty!
If you like this recipe, you have to check out our chocolate olive oil cake. You’re going to love it.
Ingredients
Method
- In a medium bowl, mix the melted butter and sugar with a spoon until well combined and a caramel-like mixture forms.
- Grease a circular mold approximately 23 cm in diameter with a little butter. Pour the caramel mixture into the bottom of the mold and spread it evenly with the same spoon.
- Place the banana halves on top of the caramel, making sure they are evenly distributed and cover the entire bottom of the mold.
- Preheat the oven to 350°F. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Mix well with a spoon and set aside.
- Separately, in a large bowl, add the banana and mash it with a fork until you have a thick purée. Add the eggs and sugar and beat with a whisk for 1 minute until you have a smooth mixture.
- Add the vanilla extract, oil, and yogurt. Beat for 1 more minute until everything is perfectly blended.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a homogeneous mixture.
- Pour the mixture into the mold on top of the bananas and spread it carefully using a rubber spatula so as not to disturb the banana layer. Bake at 350°F for approximately 40 minutes, until a wooden toothpick inserted into the center comes out clean.
- Once ready, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn it out onto a large plate. Serve the banana upside-down cake warm or at room temperature, accompanied by ice cream or whipped cream if desired.
Tried this recipe?
Let us know how it was!
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