This post is also available in: Español
I love inverted cakes, my favorite is the one with apples, and since I was little my mother always prepared it on special occasions, and there’s nothing like accompany a portion of cake still hot with a scoop of vanilla ice cream.
But the apple cake is not the only rich bundt cake! Also, those ones of peaches or plums are good, without doubts I have to make a healthy version of them. And, of all these cakes, my favorite is this, banana upside down cake, this is the best. Super fluffy cake with simple ingredients, caramelized bananas, and a very rich flavor thanks to the tahini, this cake is a real pump.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Banana upside down cake with tahini
Fluffy and moist cake with great flavor and you only need a bowl and some simple ingredients to make it!
Ingredients
- 5 ripe bananas
- 1/4 cup liquid oil (sunflower or coconut one are fine) 60ml
- 1 egg or 2 egg replacement*
- 1 cup coconut or muscovado sugar 200g
- 3/4 cup milk of your choice 160ml
- 1/3 cup tahini 70g
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups wholewheat flour 240g
- 1/2 cup rice flour 125g
- 1 tsp baking powder
- 1 tsp baking soda
- 3 Tbsp soft coconut oil
Instructions
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Preheat the oven to 180°C
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In a large bowl mash 2 of the bananas until they are pure, leave the other 3 aside. Add the rest of the wet ingredients (except the coconut oil) and half of the sugar and mix well. Add the rest of the dry ingredients and beat well again.
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In a non-stick mold of 20x30cm with parchment paper put the other half of the sugar together with the coconut oil and mix with the help of a fork. It has to be like a homogenous paste. Divide it and crush it well over the entire surface of the mold (this will caramelize the bananas)
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Cut the remaining 3 bananas in the middle and put them on the mixture of sugar and oil. Then on these put the cake mixture.
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Bake for 12-15 minutes or until browned on top and when inserting a stick it comes out dry.
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Accompany with an ice cream scoop, it's better when it's still hot!
Recipe Notes
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
This post is also available in: Español
Hi,
This looks amazing! Just wondering would I be able to replace the rice flour with other types of flour?
Thanks:)
You can use any other flour! You can add even another half cup of whole wheat flour
Hi! Of course, you can use just another half cup of wholemeal flour or cornstarch! Let me know if you try it
Thank you! And will let u know after I try it! Also wondering if you know approximately how much bananas you used the mixture in grams or cups?
I estimate that it is 1/4 cup of mashed banana per each banana, approximately 1/2 cup total