So here is another very quick recipe, I am suppose to be getting ready to leave for work, but just had to get a couple of my favourite new recipes on here as soon as I could.
This Paleo Upside Down Banana Cake is just so gorgeous, it improves with storage and has a fantastic caramel top that just goes with the bananas so well. It could be served as a dessert with homemade frozen yoghurt or ice cream, or just with a cup of tea, either way it will not disappoint. Its easy to bake and you have the fun part of flipping it over at the end for the big reveal.
Its gluten free, refined sugar free and really rather healthy, but tastes just as naughty as a slice of cake should.
4 tablespoons coconut oil, melted
½ cup coconut sugar
2 bananas, sliced
For the batter
1½ cups mashed banana (3-4 bananas, or 425 grams)
⅓ cup (105 grams) almond butter (or nut butter of choice)
3 tablespoons coconut oil, melted
⅓ cup (57 grams) coconut flour
½ teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt
Preheat the oven to 180C/350F.
Grease a 9” springform pan and place on a rimmed baking sheet lined with parchment or foil.
Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan. Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.
In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the centre should come out clean.
Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a cooling rack to finish cooling.