My boyfriend's mom has been making this amazing cake for our Sunday night dessert, and while not usually a big fan of the whole Paleo thing, this cake was fantastic. I greedily asked for the recipe and knew I had to make it myself. While it doesn't rise up high like a regular flour cake, this thing tastes like a beautiful piece of banana bread, which is never a bad thing. Served hot, with whipped cream on top, it's pretty spectacular.
Note: I used Justin's vanilla almond butter because it's amazing.
Paleo Banana Upside Down Cake
Adapted from Bakerita blog
4 tablespoons unsalted butter, melted
½ cup coconut sugar
2 bananas, sliced
For the batter:
1½ cups mashed banana (3 to 4 bananas)
3 large eggs
⅓ cup almond butter or other nut butter
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
¼ teaspoon banana extract (optional)
⅓ cup Paleo baking mix or coconut flour
½ teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon sea salt
Preheat the oven to 350ºF. Grease a 9-inch springform pan and place on a rimmed baking sheet lined with parchment or foil.
Combine the melted butter and coconut sugar. Spread in the bottom of the prepared pan. Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.
In a large bowl or mixer, combine the mashed bananas, eggs, melted butter, vanilla extract, banana extract, and nut butter until fully combined. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 35 to 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the center should come out clean. Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a cooling rack to finish cooling.