Description
This Caramelized Banana Upside Down Cake combines sweet bananas with a rich coconut flavor for a delightful dessert experience.
Ingredients
Scale
- 4 tsp Coconut oil (measured solid and then melted)
- 2 tsp Coconut sugar (enhances sweetness)
- 1 Banana (sliced)
- 1 cup Coconut flour (lightly packed)
- 1/4 cup Arrowroot powder
- 1/4 cup Tigernut flour
- 1 tsp Baking soda
- 1/2 tsp Vanilla powder (or 1 tsp extract)
- 1/4 tsp Sea salt
- 1 1/4 cup Full-fat coconut milk
- 1/4 cup Coconut oil (melted)
- 1 Banana (medium, mashed)
- 1 tbsp Apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 6-inch springform cake pan by lining the bottom with parchment paper and greasing the sides with coconut oil.
- Mash one medium banana in a small bowl until smooth.
- Prepare the caramelized topping by melting 2 tsp of coconut oil and mixing in 2 tsp of coconut sugar. Pour this mixture into the cake pan.
- Slice a banana into 1/4″ pieces and arrange the slices on top of the coconut oil and sugar mixture.
- Mix the dry ingredients: combine coconut flour, arrowroot powder, tigernut flour, baking soda, vanilla powder, and sea salt.
- Combine the wet ingredients by adding coconut milk, melted coconut oil, mashed banana, and apple cider vinegar into the dry mixture.
- Scoop the batter into the pan over the banana layer.
- Bake the cake for 40-45 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before inverting it onto a serving platter.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Coconut
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg