Banana Upside Down Cake
Not your average Banana Bread. This is Banana Upside Down Cake that is super moist and, basically a caramel and banana explosion in your mouth. It starts off with a simple banana cake layer then it is topped with more bananas and a caramelized coconut sugar layer that is baked to golden perfection.
Equipment
- 9 in circular pan
Ingredients
Cake
- 2 cups Almond Flour or Oat Flour or both
- 3 Bananas Mashed
- ½ cup Nondairy Yogurt
- ¼ cup Almond Butter
- 3 tbsp Coconut Oil
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Vanilla
- Salt
Cinnaon Sugar
- ½ cup Coconut Sugar
- 3 tbsp Coconut Oil
Instructions
- Start by preheating the oven to 350°F and greasing and lining a 9in the circular pan.
- Next, start by making the cinnamon sugar mixture or the bottom. Combine the cinnamon sugar and melted coconut in a bowl and mix until a crumbly texture forms. Then transfer into the bottom of the pan and spread out evenly.
- Then cut up 1 banana into coin size pieces and place them on top of the cinnamon-sugar mixture.
- Now to make the cake in a large bowl mash the 3 bananas until smooth, if there are a couple of chunks that is fine. Once that is mashed, add in the melted coconut oil, nondairy yogurt, vanilla, and almond butter. Mix well.
- Lastly, fold in both flour, baking soda, baking powder, salt, and cinnamon.
- Once that has all been combined, transfer the mixture into the pan and spread evenly over the cinnamon sugar.
- Place it into the oven for 30-35 minutes depending on your oven or until a toothpick comes out clean.
- Take it out of the oven and let it cool for about 20 minutes. Then you can place a plate over the pan and flip it over to reveal the upside cake.