Ingredients
Method
For the caramel:
- 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.
For the cake:
- 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.