Banana upside-down cake

Banana upside-down cake

Total: 1 hr 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / piece: 427 kcal
, Fat: 20 g
, Carbohydrate: 52 g
, Protein: 8 g
Imagine bananas gently caramelizing in a mixture of coconut palm sugar and vegan butter as a healthier version of caramel, and a sponge with rustic almond notes slowly turning golden brown in the oven. This cake with its melting bananas and fluffy sponge is one of my favourite banana cakes. Maybe it will be yours, too?

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramelized bananas

150 g coconut palm sugar
70 g vegan butter substitute
3 bananas, halved lengthwise

Sponge mixture

3 ripe bananas, cut into pieces
2 eggs
70 g coconut palm sugar
½ dl almond drink
2 tbsp coconut oil
1 tsp lemon juice
100 g ground almonds
60 g wholemeal rice flour
60 g rolled oats
1 tsp baking powder
1 tsp sodium bicarbonate
1 pinch salt
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Utensils

One springform pan (approx. 24 cm in diameter), lined with baking paper

How it's done

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Caramelized bananas

Heat the sugar and butter in a pan over a medium heat, simmer for approx. 3 mins. Spread the mixture over the base of the prepared tin, place the bananas on top (cut side down).

Sponge mixture

In a bowl, finely mash the bananas with a fork. Mix in the eggs and continue to beat until the mixture is frothy. Mix in the sugar, almond milk, coconut oil and lemon juice. Combine the almonds with all the remaining ingredients, mix in. Spread the sponge mixture on top of the bananas in the prepared tin.

To bake

Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly. Loosen the cake from the tin frame, turn out onto a plate, remove the tin base and baking paper, leave to cool.

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