Yields: 9 servings
1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium-size bananas
Juice of 1/2 lemon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons melted butter
1 large egg
1 large egg white
1 cup banana puree (2 medium bananas)
1/2 cup regular or low-fat sour cream
1/2 teaspoon vanilla extract
1/3 cup semisweet chocolate chips
To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool.
When cool, slice the bananas into 1/4-inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.
To make the cake, preheat the oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar.
In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract.
Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes.
Remove from oven and allow to cool for at least 20 minutes.
Loosen the edges of the cake from the pan and invert on a serving platter.