Caramelized banana cake

INGREDIENTS

For the batter:

• 3 bananas
• 150g (3/4 cup) of light brown sugar
• 2 eggs
• 140g (1/2 cup) of greek yogurt
• 2 tsp of vanilla essence
• 160ml (3/4 cup) of extra virgin olive oil
• 250g (2 cups) of all-purpose flour
• 1/2 tsp of ground nutmeg
• 1/2 tsp of ground cinnamon
• 3g (1/2 tsp) of baking powder
• 3g (1/2 tsp) of baking soda
• 160g (1 cup) of dark chocolate chips

For the topping

• 3 bananas
• 150g (3/4 cup) of granulated sugar
• 30ml (2 tbsp) of water
• Chocolate (melted)

METHOD

1. In a bowl add the bananas and mash them with the fork. Add the sugar, eggs, greek yogurt, vanilla essence, extra virgin olive oil, flour, nutmeg, cinnamon, baking powder, and baking soda and mix until all is well combined. Add the chocolate chips and mix with a spatula.

2. Grease a round cake pan (22cm - pan size) and line it with parchment. Place the bananas cut side down on the parchment, arranging or trimming to fit.

3. In a pan combine the sugar and water over medium-high heat. Cook, shaking the pan if needed, until amber caramel forms.

4. Immediately pour over the bananas in an even layer. Pour the batter over the caramel-coated bananas. Pour the melted chocolate over the batter and mix on the surface with a rubber spatula.

5. Transfer the cake to the oven and bake at 180°C/360°F for 55 to 60 minutes, until golden.

6. Let cool for 15 minutes, place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, cut on slices, and serve.