Banana upside-down cake

Name: Banana upside-down cake
Prep time: 30 min
Total time: 90 min
Yield: 8
Ingredients: 220 g coconut palm sugar; 100 g ground almonds; 60 g wholemeal rice flour; 1 tsp baking powder; 1 tsp sodium bicarbonate; 2 eggs; ½ dl almond drink; 3 bananas; 3 ripe bananas; 70 g vegan butter substitute; 2 tbsp coconut oil; 60 g rolled oats; 1 tsp lemon juice; 1 pinch salt

bake Baking sweet

Total: 1 hr 30 min. | Active: 30 min.

vegetarian, lactose-free

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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?

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 8 pieces

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

How it's done

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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