Here we go again talking about bananas. You’re correct if you’re thinking that we often include bananas in our recipes. We have several recipes that either feature bananas as the main ingredient right alongside one of our Once Again Nut Butter products. Or we have used bananas as a sweetening ingredient. Bananas are so easy to add to almost any recipe because they provide natural sugar, increase moisture, add to texture and often reduce the overall caloric content of a recipe when replacing other ingredients. Therefore, bananas will continue to be a commonly seen item in our recipes, especially as they are a marvelous match for our nut and seed butters when it comes to flavor boosting.
We have a post that goes into detail about the nutritional content of bananas if you are interested in learning more (link here). To summarize, bananas are not only high in potassium, but they also contain fiber, vitamin B6 and vitamin C. Bananas when mashed can be added to cake, cookies and bread recipes. When diced, they can be used as toppings, frozen treats and so much more. This recipe we’re sharing today uses bananas in both ways, mashed in the cake batter as well as sliced up for a beautifully delicious topping. The more common version of this cake is the Pineapple Upside Down Cake, where pineapple is paired with cherries and a yellow cake batter. Since bananas and cashew butter make such a delightful pairing in taste and texture, this modification seemed like a must-be-done approach to this old famous cake style. This is a banana upside down cake, made with plenty of mashed bananas in the batter which also includes Once Again Organic Cashew Butter, and it is topped with sliced bananas. A touch of sweetness comes from coconut sugar or honey! The only place sweetener is included is in the topping (or bottom of the cake ); there is no need to add sugar to the batter as the mashed bananas are sweet enough on their own. If you prefer a sweeter tasting cake, make sure to select over-ripened bananas.
Do not be afraid of trying this recipe due to the fancier look of an upside down cake. The cake turns quite nicely, and there isn’t a rule saying you must turn it upside down, either! If you prefer, just leave it right on the pan and serve it warm with a scoop of vanilla ice cream for an extra special touch.
Banana Upside Down Cake
For upside down topping:
4 tablespoons of coconut oil
½ cup coconut sugar (optional) or ½ cup honey
2 bananas, sliced
For cake batter:
1 ½ cup of mashed bananas (about 3 bananas)
1/3 cup of Once Again Cashew Butter
3 tablespoons of coconut oil
½ cup of whole wheat flour
1 Teaspoon of cinnamon
¾ teaspoon of baking soda
¾ teaspoon of baking powder
Start with a 9 inches round pan lightly sprayed, using non-stick cooking spray. Mix coconut oil and honey (or sugar) and spread on bottom of pan. Then layer the slices of bananas.
For the batter, mix mashed bananas with cashew butter, first. Once well-mixed, add coconut oil at room temperature, and eggs. Mix well by hand or use or a mixer at low speed. In separate bowl, mix flour, cinnamon, baking powder and baking soda. Next, add the dry ingredients into the wet mixture. Mix well at a low speed, or by hand until you achieve cake batter consistency. Pour batter over sliced bananas on pan and bake in an oven pre-heated at 350 degrees Fahrenheit for 40 minutes. Remove from oven, and let it cool for at least 30 minutes before turning the cake. For best results, and easier turning of the cake, use a springform pan.