Upside Down Banana Bread

Recipe for 1 Lb Nonstick Loaf Pan (5”D x 9”W x 3”H)

*Ingredients*
For the banana bread:

3 ripe bananas
1/2 cup plain Greek yogurt
1.5 tsp vanilla extract
2 eggs
½ cup white sugar
¼ cup brown sugar
1/2 cup melted butter
1 cup chopped dark chocolate (or chocolate chips)
½ cup chopped walnuts (optional)

300 g all-purpose flour⁣⁣⁣
2 tsp baking powder⁣⁣⁣
1 tsp ground cinnamon ⁣⁣⁣
1/8 tsp ground nutmeg⁣⁣⁣ (optional)
1/4 tsp kosher salt
1/4 tsp baking soda

For the banana topping:
1 banana
3/4 cup granulated sugar
6 tablespoon water

*Instructions*

Preheat oven 340 F

Prepare the topping:
- Line your pan with parchment paper and cover it with a bit butter or cooking spray.
- Slice the banana horizontally and place it in the bottom of the pan (the inner side should face the pan surface).
- Place a medium-sized saucepan over medium heat, then add the sugar and water. Don’t stir the saucepan, just shake if needed, once the caramel forms (golden brown), about 5 minutes. Then, pour the caramel over the banana.

Make the banana bread:
- In a large bowl, mash bananas and add in the eggs, butter, white & brown sugars, greek yogurt, and vanilla. Whisk for a couple minutes until smooth. ⁣

- In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg⁣⁣⁣ and salt.
- Add the flour mixture to the other bowl and fold until smooth.
- Then fold in the walnuts and chopped dark chocolate.
- Place the batter on top of the banana. Smooth the top with a rubber spatula.
- Bake for 50- 60 minutes or until an inserted toothpick comes out - clean
- Let it cool for at least 15 minutes.
- Place a cutting board (or a square plate) over the pan. Then turn upside down.

Enjoy!