Upside-Down Banana and Date Chocolate Squares
Serve this super sticky and moist chocolate upside-down cake with a nutty honey glaze and cinnamon-spiced whipping cream!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.ae.
Cooking tools:
- Oven
- Cake pan
- Baking parchment paper
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Chef's knife
- Serving platter
- Cutting board
- Toothpick
- Measuring cup
- Measuring spoon
- Pastry brush
- Kitchen timer
Ingredients
- 80g butter
- 150g light brown sugar
- 3 medium-sized bananas, peeled and halved lengthwise
- 6 Medjool dates, halved lengthwise and stones removed
- 1 box (500g) Betty Crocker™ SuperMoist™ Milk Chocolate Cake Mix
- 3 eggs
- 80ml vegetable oil
- 275ml water
- 1 sachet (35g) Betty Crocker™ Whipping Cream Mix
- 115ml cold milk
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons honey, heated until warm
- 25g pecans, chopped
- 23cm square cake pan
- Baking parchment paper
- Small saucepan
- Wooden spoon
- Large bowl
- Electric mixer or whisk
- Spatula
- Knife
- Medium bowl
- Small bowl
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