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Caramelised Upside-Down Banana Chocolate Cake

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This cake is absolutely next level. It’s sticky, caramelised, chocolatey, fudgy, sweet combined with salty, and simply gosh darn delicious yet vegan, gluten free, and pretty wholesome. This classic cake has gotten the most magical of twists with the addition of chocolate and condensed coconut milk.

Ingredients

Scale
  • 1/2 a can (160g / 5,6 oz) of Condensed Coconut Milk from Nature’s Charms
  • 200g / 7,1 oz / about 2 ripe bananas
  • 115g / 4,0 oz oat flour
  • 75g / 2,6 oz cocoa powder
  • 1,5 tbsp milled flax or chia seeds
  • 1,5 tsp baking powder
  • 3/4 tsp baking soda
  • A big pinch of salt
  • 300ml / 1 cup plus 3 tbsp milk of choice
  • 40g / 1,4 oz coconut sugar or other granulated sweetener
  • 90g / 3,2 oz pitted dates
  • 30g / 1,1 oz nut butter of choice
  • 1/2 tsp vanilla extract
  • 30g / 1,1 oz dark chocolate, melted

Instructions

  1. Preheat the oven to 150ºC / 300ºF and prepare a cake pan. My pan had a diameter of 18 cm / 7 inches. Do not use a spring form since there’s a big risk that the caramel leaks. You can use both a square or round cake pan.
  2. Put the condensed coconut milk in a small sauce pan and cook over medium heat. Let it bubble away, while watching and stirring every now and then, for five minutes.
  3. Slice the bananas either into coins or length wise into three slices. Transfer the warm caramel to the cake pan and place the sliced banana with the cut side facing down into the caramel.
  4. In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt.
  5. In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
  6. Add the wet to the dry and mix until just combined. Add the melted chocolate and give another stir until incorporated.
  7. Transfer the batter to the cake pan and place the cake pan on a baking tray lined with parchment in case of any leaking. Bake for 35-40 minutes or until a tooth pick runs clean. Let cool for 10-15 minuts before flipping over onto a plate. Optionally caramelise the banana using a chef’s blow torch right before serving. Serve and enjoy!

Notes

This recipe was created in collaboration with Nature’s Charms.

Keywords: Upside down banana cake, chocolate cake, vegan, healthy, gluten free, oil free

Find it online: https://hannaekelund.com/upside-down-banana-chocolate-cake/


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