Breakfast in Bed: Upside Down Caramelized Banana Cakelets

Hold that sugar! You're going to want to mix it with some butter and make some caramelized goodness for the best morning dessert you'll ever have! Nothing says I love you like some surprise breakfast sweets brought to you in bed, so wow the cozy socks off of both of you with our latest 'dessert for two' recipe. Next up in Sips & Bites, a food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations, we're sharing how to transform the classic upside down cake into petite cakelets filled with bananas, chocolate chips, and caramel. (And if your partner is finicky about crumbs, don't forget the foldable tray!)

Upside Down Banana Cake with Chocolate Chips

Makes 2 Cakelets + Leftovers
Inspired by sleepy weekends and cozy blankets, this scrumptious banana twist on an upside down favorite will make you roll off your pillow and grab a fork for the most perfect breakfast in bed dessert. Caramelized bananas are already a win by themselves, but when you pair them with warm softly sweet cake, it's the next best combo since PB&J. So plan ahead and let those bananas on the counter ripen!

Part One: The Caramelized Upside Down Layer

INGREDIENTS
• 1/2 cup brown sugar
• 4 tablespoons butter
• 3 ripe* bananas, sliced

* You will want both ripe and overripe bananas for this recipe. Using just ripe bananas for the base gives a slight firmness and nice aesthetic to the "upside down" part of your cakelets. Using overripe bananas for your batter is the right sweetness and softness for taste.

BAKING SUPPLIES
• Microwave (or stovetop saucepan)
• Measuring cup
• Knife
• Spatula
• Glass mixing bowl
• 6-ounce ramekins (Ours are from Target's Cravings by Chrissy Teigen collection)
• 6" cake pan
• Whisk

ALLERGEN NOTES
This contains dairy.

DIRECTIONS
1. Preheat the oven to 350 degrees.

2. Grease your ramekins and additional cake pan with butter.

3. In a small microwave-safe bowl, melt the 4 tablespoons of butter in the microwave in 10-second intervals. Once melted, stir in the 1/2 cup of brown sugar and then pour the mixture into the bottoms of your ramekins and the extra cake pan. Make sure that your caramelized sugar layer is evenly spread out.

4. Slice and quarter your ripe bananas. Place these over the buttery sugar mixtures in each ramekin and pan. Set aside and continue to Part Two.

Part Two: The Banana Cake Batter

INGREDIENTS
• 1/3 cup unsalted butter, softened
• 3/4 cup white sugar
• 1 1/2 teaspoon vanilla extract
• 1/3 cup plain Greek yogurt
• 2 large eggs
• 1 cup overripe* mashed bananas (about 2 whole bananas)
• 1 3/4 cup gluten free all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips (optional)
• Dash of confectioners'/powdered sugar (optional)

Editor's Note: I use applesauce in all of my baking for healthy and moisture reasons, so I did add one tablespoon of green apple applesauce in place of one tablespoon of butter. It bakes the same, so if you have some applesauce on hand, try it!

BAKING SUPPLIES
• Measuring spoons
• Measuring cup
• Electronic stand mixer
• Small serving plates
• Spatula
• Whisk
• Cooling rack

ALLERGEN NOTES
This recipe was written to be gluten-free (since our editor-in-chief has Celiac Disease), but for those who can eat gluten, you can use your regular all-purpose baking flour of your choice.

DIRECTIONS
5. Except the white sugar, whisk together all of the other dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.

6. In a separate large mixing bowl, cream together butter and white sugar with your stand mixer. Add eggs and vanilla; mix. Combine Greek yogurt and mashed bananas and mix entire wet batter. Stir in your mini chocolate chips (optional).

7. Slowly add dry ingredient mixture to the wet batter and mix until completely blended.

8. Pour the batter over your caramelized banana layers in your ramekins and cake pan. Bake for 30 minutes until the toothpick inserted in the center comes out completely clean.

9. Let cakelets cool in the ramekins completely, or at least until the bottom is barely warm before inverting on your serving plate. Place your serving plates on top of the ramekins, press tightly, and then flip the cakes. Sprinkle powdered/confectioners' sugar on top and serve to your sweetie!

OPTIONAL TOPPINGS
If you're a mega caramel lover, melt some caramel bits and drizzle on top right before serving. If you're a nut lover, also consider topping with chopped roasted pecans.

See More Yummy and Cozy Morning-Inspired Ideas
on Tidewater and Tulle

• Breakfast in Bed Wedding Registry Ideas
• Handmade Brunch Wedding Inspiration with Waffles
• 10 Tips for Getting Great Sleep Before Your Wedding
• Farm to Table Wedding Brunch Inspiration including Cronuts and Fresh Juice
• Southern Brunch Real Wedding Serving Up Quiche and Bloody Mary Cocktails
• Getting Ready Wedding Prep Inspiration with a Coffee Bar and Mini Pancakes

Sips & Bites is Tidewater and Tulle's food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations.

RECIPE CREDITS
Photography, Recipe, & Styling: Chelsea LaVere