Eggless Banana Chocolate Upside Down Cake
  • ¼ cup (90g) golden syrup
  • 3 bananas sliced
  • 1 + ½ cups (180g) all purpose flour
  • ¾ cups (75g) cocoa powder
  • ½ tsp (3g) baking soda
  • 1 tsp (4g) baking powder
  • ¾ cup (180ml) oil
  • 1 + ½ cups (300g) castor sugar
  • 1 cup (285g) Greek yogurt (or curd hung over night)
  • ½ tsp (3ml) vanilla extract
  • ½ cup (120ml) milk
  1. Pre-heat the oven to 180C. Line a 9″round cake pan with parchment paper.
  2. Spread the golden syrup on the parchment paper in an even layer. Arrange the banana slices on the golden syrup.
  3. To make the cake batter, whisk together cocoa, flour,  baking soda and baking powder.
  4. In a large bowl, beat together oil and sugar until the mixture is pale and light
  5. Add yogurt and mix well.
  6. Beat in vanilla using mixer at low.
  7. Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only until well combined. Don’t over mix.
  8. Pour the batter into the pan on the banana slices and bake at 180 C for 30 minutes or until a skewer inserted in the center comes out clean.
  9. Once the cake has cooled completely, release it from the edges and flip it upside down onto a plate/ cake stand
Recipe by Bake with Shivesh at