Banana cake, we just can not get enough of it. Are you still a bit tired of your standard banana bread? Then you should definitely try this version. The caramelized coconut blossom sugar and slices of banana complete this creamy upside down banana cake.
Ingredients upside down banana cake:
70 grams of BioToday coconut blossom sugar
50 grams of melted BioToday coconut oil (30 grams for the caramel and 20 grams for the cake)
6 small bananas (2 bananas as topping and 4 for the cake)
80 grams of BioToday almond butter
70 grams of BioToday banana flour
1 teaspoon of cinnamon
1 level teaspoon baking powder
Pinch of salt
Preparation method upside down banana cake:
Preheat the oven to 170 degrees. Line a spring form with baking paper. Mix the melted coconut oil with the coconut blossom sugar and distribute this over the bottom of the spring form.
Cut two bananas into slices and distribute them over the coconut blossom sugar. Puree the remaining four bananas. Put these in a food processor together with the almond butter, eggs and coconut oil. Mix this at high speed for three minutes. Mix the banana flour with the cinnamon, baking soda, baking powder and a pinch of salt. Add this to the food processor and mix to a smooth batter.
Pour the batter over the banana slices and bake for 35 to 40 minutes in the preheated oven.
Then let the cake cool for 15 minutes and turn it over with a plate.