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- 1 ripe banana puree
- 1/3 cup melted coconut oil
- 1/4 cup of sugar
- 3 tablespoons of maple syrup
- 2 beaten eggs
- 1/2 cup Pauls thick vanilla cream
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 1/4 cups plain flour
- 4 tablespoons of butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 1/2 sliced bananas
Preheat the oven to 170C. Line the cake pan with parchment paper.
To make the topping upside down, melt the butter, brown sugar, and maple syrup. Spread evenly across bottom of lined pan. Slice the bananas and place them over the maple-caramel mix in a circular overlay pattern.
In a large bowl, mix the mashed banana, coconut oil, egg, custard, sugar, and maple syrup until combined. Add baking powder, salt, and flour until evenly combined.
Pour this mixture over the sliced bananas in the pan and bake for about 45 minutes (the maple-caramel mixture should start to “bubble” on the sides of the pan).
Allow the cake to cool 10 to 15 minutes before turning it on a serving plate. It is best served hot with a large portion of pastry cream or vanilla ice cream.
- 1 round cake pan 23 cm