Banana Upside-Down Cake

• 125 g butter – melted
• 150 gr. powdered sugar – one finger less than one cup

2 eggs

2 cups + 1 tablespoon flour, 1 teaspoon baking soda

1 cup of chocolate chips

For the bananas: Place the granulated sugar in a large pan and caramelize over medium heat for about 10-12 minutes. Once the caramel is ready, add the butter and mix well. Add the cream and continue mixing. Pour the prepared caramel into a springform cake pan. Slice the bananas into 1/2 cm thick slices and arrange them on top.

For the cake: In a mixing bowl, whisk together the eggs and granulated sugar. Add the melted butter and continue whisking. Place 2 bananas in a food processor and blend until smooth. In another mixing bowl, mash the remaining 2 bananas with a fork or potato masher until slightly chunky. Add the mashed bananas to the liquid mixture and stir with a spatula. Sift the flour, baking soda, baking powder, and cinnamon into a sieve and pour over the liquid mixture. Add the salt and stir. Finally, add the chocolate chips and pour the batter into a cake pan. Bake in a preheated oven at 180 degrees Celsius (450 degrees Fahrenheit) for 45 minutes.