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Banana upside down cake with tahini
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Fluffy and moist cake with great flavor and you only need a bowl and some simple ingredients to make it!

Course: Breakfast, Dessert
Servings: 12 portions
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 180°C

  2. 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.

  3. 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)

  4. 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.

  5. Bake for 12-15 minutes or until browned on top and when inserting a stick it comes out dry.

  6. 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.