Banana Upside-Down Brownies

 This week my menu will be filled up with bananas again because we just chopped a tree with a huge bunch of bananas. The bananas ripened so quickly.... but it is good to be able to experiment with various recipes and here is one of them. It is quite sweet due to caramel topping but it is super delicious and very moist.... and I love every bites of it.... oh no... suddenly my pants cannot zip due to increased calories intake lately!! Which one will you choose: die from the calories or die from craving..... I'll choose the former....hehe.

 

By: Roz@HomeKreation

Source: link 

Rate: 5*

Makes 8" square

TOPPING:
100g Brown Sugar
2 tbsp Butter (room temperature) 

3-4 Ripe Medium Bananas

BROWNIES:
112g Plain Flour*

1/2 cup plus 1/2 tbsp Cocoa Powder*
1/4 tsp Salt*
1/4 tsp Baking Powder* (* Sifted together) 

5 tbsp Unsalted Butter
1 1/4 cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Instant Coffee Powder - dissolved in 1 tsp Hot Water

METHOD:

1. To make the topping, place the brown sugar and butter in a metal cake pan. 
Place the pan directly over low heat, stirring until the sugar is the texture of wet sand. Stir just until the sugar is moist and bubbling, then remove from heat. 
Let cool to room temperature.

2. Peel and slice the bananas (1 cm thick). 
Arrange them, slightly overlapping, over the melted brown sugar.  

3. Melt the butter in a medium saucepan. 
Off the heat, stir in the sugar until combined (texture will remain sandy). 
Add the eggs, vanilla, and dissolved coffee powder. 
Beat with a wooden spoon about 40 strokes, scraping the sides of the pan as necessary. 
Add the dry ingredients and beat for another 40 strokes, or just until completely mixed. 

4. Scrape the mixture into the pan and spread evenly. 
Bake for 25 minutes at 180C or until a toothpick inserted into the center comes out a little gooey.
Cool for about 20 minutes, then invert the brownies onto a serving platter.