Upside Down Banana Bread

1. 1

   Preheat the oven to 355°F.

Caramelized banana

2. 2

   In a pan over low heat, combine the pinch of salt, 2 tbsp brown sugar and 2 tbsp butter, stirring until the mixture is smooth and the sugar has dissolved, being careful not to let it boil.

3. 3

   Arrange the banana coins in an oil‑greased pan and pour the caramel over them, spreading evenly.

Batter

4. 4

   In a large bowl, mash the sliced banana, then add the eggs, white sugar, Greek yogurt, melted brown butter, 2 tsp cinnamon, 2 tsp nutmeg, 3 tsp instant coffee, vanilla, and the remaining pinch of salt; mix until well combined.

5. 5

   Stir in the baking powder and dark chocolate, mixing just until incorporated.

6. 6

   Gradually add the 230 g all‑purpose flour, mixing until a dough forms, then drizzle in the milk and continue mixing until the batter is smooth.

7. 7

   Spread the batter over the caramelized bananas in the pan.

Cinnamon streusel

8. 8

   Using your fingers, combine 80 g flour, 80 g brown sugar, a pinch of cinnamon, and the softened butter until the mixture reaches a wet‑sandy texture.

9. 9

   Evenly distribute the streusel over the top of the batter.

10. 10

    Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

11. 11

    Allow the bread to cool in the pan for 10 minutes, then carefully invert onto a serving plate and let it chill briefly before serving.