Banana Upside Down Cake
So I know contrary to popular liking, I am NOT a fan of pineapple. Shocking, I know. But I can't stand it.. the taste, the smell, it does NOT sit well with me. But, I won't lie.. there was ONE occasion where I had a little bite of a pineapple upside down cake and kiiiiiiind of enjoyed it.. don't quote me on that though ;) So I got to thinking.. I love bananas. The sweetness they offer is perfect for something like an upside down cake. And caramelized bananas at that? Count me in. So that's where this bad boy comes in. And with all natural ingredients, you just can't beat it! Everyone will enjoy this one, mark my words friends!
Bottom:
1/2 cup coconut sugar
3 Tbsp Coconut oil
1 banana sliced thinly
Cake:
3 mashed spotty bananas
3 eggs (could use flax eggs to make vegan, but haven't tested it)
1/3 cup cashew butter
3 tbsp melted coconut oil
1 1/2 tsp vanilla extract
squirt of caramel flavored stevia (optional, I just like the flavor it gave)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp sea salt
1/3 cup coconut flour
Preheat oven to 350 degrees F. Set a 9" circular pan with parchment paper. Mid the coconut oil & coconut sugar & spread evenly on bottom of pan. Place sliced bananas on top to cover the sugar mixture.
In a large bowl, mix the bananas, eggs, melted coconut oil, vanilla, stevia (optional), & cashew butter until super smooth & combined. Then, add in the dry ingredients & mix well.
Pour into pan, on top of bananas & sugar mixture. Spread evenly.
Bake for 40-45 minutes (depending on your oven, mine always varies), until the cake is a light golden brown color & a toothpick comes out clean. Let cool & then flip over onto plate, cooling rack, or serving tray. Enjoy!