Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Recipe for 1 Lb Nonstick Loaf Pan (5”D x 9”W x 3”H)

Upside Down Banana Bread

Line your pan with parchment paper and cover it with a bit butter or cooking spray.

Slice the banana horizontally and place it in the bottom of the pan (the inner side should face the pan surface).

Place a medium-sized saucepan over medium heat, then add the sugar and water. Don’t stir the saucepan, just shake if needed, once the caramel forms (golden brown), about 5 minutes. Then, pour the caramel over the banana.

In a large bowl, mash bananas and add in the eggs, butter, white & brown sugars, greek yogurt, and vanilla. Whisk for a couple minutes until smooth.

In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Add the flour mixture to the other bowl and fold until smooth.

Then fold in the walnuts and chopped dark chocolate.

Place the batter on top of the banana. Smooth the top with a rubber spatula.

Bake for 50- 60 minutes or until an inserted toothpick comes out - clean

Place a cutting board (or a square plate) over the pan. Then turn upside down.

chopped dark chocolate (or chocolate chips)

Yarin Shachagi

Upside Down Banana Bread

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