A delicious, caramelised banana upside down that just happens to be low in sugar, refined sugar free, gluten free, with a dairy free option, and even contain some vegetables! A perfect feel-good treat for the family.
- 60 g (1/4 cup) unsalted butter, melted (you can sub coconut oil for dairy free)
- 2 tablespoons coconut sugar (or brown sugar, but coconut sugar gives it an extra caramel-ly flavour)
- 2 ripe bananas, sliced thinly lengthways or into slices (it's up to you)
- 1 and 1/2 ripe bananas
- 4-5 drops stevia, or to taste
- 60 g (1/4 cup) unsweetened pumpkin, sweet potato or squash puree (or use more yogurt)
- 60 g (1/4 cup) plain full-fat yogurt (or use more pumpkin puree)
- 50 g (1/4 cup) butter or coconut oil, melted
- 2 eggs
- 2 teaspoons sugar and gluten free vanilla extract
- 200 g (2 cups) gluten free flour blend* (or use the same amount of plain/white spelt flour if you prefer)
- 1 and 1/2 teaspoons (gluten free) baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- a pinch of sea salt
- 1 teaspoon maca powder (optional, but adds a more caramel-ly flavour as well as a nutritional boost - I get mine from Aldi for pennies)
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Preheat the oven to 180C/350F/gas 4. Grease and line an 8" (20cm) cake tin. Pour the melted butter over the bottom and sprinkle over the coconut sugar so it's evenly covering the base (it should start to thicken up almost straightaway). Lay the banana slices in the caramel. Set aside while you make the cake.
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Blitz the banana in a blender until smooth, add the stevia, yogurt and/or pumpkin puree, butter, eggs and vanilla and pulse to combine. Add the dry ingredients and pulse a few times to mix until the mixture is just combined. Pour over the caramel banana mixture in the cake tin. Bake for 45 minutes - 1 hour, until a skewer inserted into the centre of the cake comes out clean. Allow to cool for a few minutes in the tin, then very carefully place a large serving plate over the cake tin and gently tip onto it. Serve warm or cold.
*I make my own gluten free blend - it's cheaper and takes me seconds to make - you can find it here
**Need to make the cake completely free of added sugar? Try using my sugar free toffee sauce in the base and top with the bananas and cake.