• prep: 15 min
• cook: 45 min
• total: 1 hr

servings:

5.01This Banana Upside Down Cake recipe is sure to be a favorite, it is easy to prepare, moist and full of flavor. It is sweetened with coconut sugar which gives a delicious caramel flavor.I decided to make this Banana Upside Down Cake, I really wanted to make pineapple upside down cake after I received 2 cans of cherries but I didn’t have any pineapple rings available. My mom would always make pineapple upside down cake when I was younger. Anyway, pineapple upside down cake is now on my to-do list.  I decided to go with bananas instead. knowing that my hubby and Daevyd preferred bananas.Banana is one of those fruits that we always have on hand, we love it in smoothies, in granola like my Easy Granola Recipe, in my Green Smoothie Detox,  and my Blueberry Lemon Muffins. To make the cake, I used a springform pan even though a regular cake pan would do fine. Because of the amount of batter, use a 9-inch pan. I spread coconut oil at the base of the pan, then sprinkle coconut sugar on top and finally place banana rounds on top.I then mix the batter and pour over banana rounds and bake until a toothpick comes out clean. I then inverted the cake onto a large platter, after allowing it to cool in the pan for 5 minutes. The cake out looking irresistible, and we thoroughly enjoyed it!

• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 2 bananas, sliced into thick rounds
• 1 cup brown rice flour
• 1/2 cup almond flour
• 3/4 cup coconut sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 2 tablespoons ground flax seeds
• 1 teaspoon vanilla
• 2 bananas, mashed

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