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Banana Chocolate Upside Down Cake

What you need: 

1 1/2 cup flour
1 cup sugar
1/4 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola oil
2 teaspoons vanilla
1 tablespoon white vinegar
1-2 bananas
1/4 cup chocolate syrup
additional oil to coat baking dish
optional: nuts, chocolate chunks, or shredded coconut

What you do: 

I loved how Baypuppy's pineapple upside down cake looked, but being allergic to pineapple meant I needed to find an alternative.
Preheat oven to 350 degrees Fahrenheit.
Oil 8x8 glass pan (or other similar sized pan with rounded edges.) Slice bananas into pan, arranging in a single layer. I used about 1 1/2 large bananas cut into approximately 1/2 inch slices, but amount can vary depending on how you cut them. Drizzle on the chocolate syrup and set aside. Add the optional coconut on top of the bananas if desired.
In a medium bowl, mix together dry ingredients with a wire whisk. Add wet ingredients and mix until large lumps are gone. (I like the wire whisk for this because its fast, but be careful not to over mix or the gluten in the flour will begin to develop resulting in a tougher cake.) Fold in nuts and/or chocolate chunks until combined if desired.
Pour into banana pan and bake for 45 minutes. Every oven is different but this is the consistent amount of time my oven takes. The cake should be nicely risen and spring back when gently poked, if not cook another 5 minutes and check again. The toothpick test doesn't seem to work on the vegan cakes I've tried. If the cake falls a little after cooling a bit once removed from the oven, it could have been cooked another 5-7 minutes.
Once baked, let cool to nearly room temp. I had to loosen the sides with a table knife along the top edge, and then again with a rubber spatula. The reason for the curved edge pan is so the spatula can loosen the sides of the cake, but also a little under the cake as well to get some air space that will help the cake come out of the pan.
Place serving platter over the top of the cake and invert. Firmly hold cake pan and platter together and shake a few times to loosen cake from pan. Repeat step with spatula if needed (I did not need to repeat, but the syrup and bananas and syrup are sticky.)
Serve as is or top with your favorite vegan vanilla ice cream for a VERY rich dessert!
*Note: I did not use the nuts, chocolate chunks, or coconut but I though they sounded good after the fact. I have added these to previous cake recipes as indicated and work just fine.
Source of recipe: This was slightly modified from Baypuppy's Pineapple Upside Down Cake http://vegweb.com/index.php?topic=12596.0 and that was a modification of Jeanne's White Cake http://vegweb.com/index.php?topic=6372.0

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
8-12
Recipe Category: 

SO HOW'D IT GO?

Yum yum! This is so awesome. I love it and I'm definitely keeping this recipe forever!
The entire cake is 2520 calories. (I count...)

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My only complaint was that it didn't have much of a banana flavor.  Event the pieces of banana didn't really taste like banana anymore.  Weird, but I think next time I will add a banana filling, or just use my recipe for an actual banana cake for the cake part.

It just occurred to me that the amount of bananas could be doubled (or more) and just cut thicker.  They are really thinly cut because I only had two bananas at the time.

Now that I think about it, homemade fresh banana filling would be really good too. I'd just do it the same as berry filling but with banana slices and a bit of pureed banana to replace the berries and juice.

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I was terrified that this wasn't going to work....the upside down part, that is....
Having never made anything "upside down", I couldn't envision an easy outcome - the cake coming out of the pan perfectly - I was expecting a crumbly mess with bananas stuck to the bottom of the pan....

But it worked!  Perfectly!  And it even looked exactly like your picture....

I piped some dark chocolate frosting around the outside for aesthetics....

My only complaint was that it didn't have much of a banana flavor.  Event the pieces of banana didn't really taste like banana anymore.  Weird, but I think next time I will add a banana filling, or just use my recipe for an actual banana cake for the cake part.

But everyone in my family loved it, and thats all that matters!  Thanx!

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I'm making this for Easter dinner....wish me luck!

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Yum! I think I will try this tomorrow! :)

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