In deze Banana Upside Down Cake is a delicious egg-free and dairy-free cake recipe to use 4 of your ripe bananas for a beautiful and surprising dessert! It’s the banana version of your classic pineapple upside-down cake!
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Banana Upside Down Cake
In deze Banana Upside Down Cake is a delicious egg-free and dairy-free cake recipe to use 4 of your ripe bananas for a beautiful and surprising dessert!
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porties: 12 plakjes
Calorieën: 246.4 kcal
Ingrediënten
Onderste laag
- 3 eetlepels Kokosnootolie - softened, not melted, refined to prevent coconut flavor (note 1)
- 3 eetlepels Zachte bruine suiker - (notitie 2)
- 4 Grote Bananen - yellow, sliced
- 1 theelepel Kaneel - (notitie 3)
Beslag van de Cake
- 1 ½ cup Meel voor alle doeleinden - (notitie 4)
- ⅔ cup Ongeraffineerde rietsuiker - (notitie 5)
- 1 theelepel Bakpoeder
- 1 theelepel Kaneel
- 6 eetlepels Olijfolie met milde smaak - (notitie 6)
- ¾ cup Ongezoete amandelmelk - (notitie 7)
- 1 theelepel Vanille-extract
Instructies
- Preheat the oven to 350°F (180°C). Prepare a 10-inch pie plate or 9-inch dish with high borders. Set aside.
Onderste laag
- In a small bowl add solid coconut oil, brown sugar, and cinnamon. Use a fork to press and form a creamy paste.
- Use a silicone spatula or pastry brush to spread the soft mixture all over the bottom and sides of the dish. It must be generously coated at the bottom to form a thick caramel.
- Peel the bananas and slice them into slices of about 0.2 inches/0.5cm.
- Place all the banana slices in the pan, next to each other, in a single layer until the whole bottom of the pan is fully covered. If you cut too many slices of bananas, freeze them in Ziploc bags for later and use them in smoothies. Set the pan aside.
Beslag van de Cake
- In a mixing bowl, whisk flour, sugar, baking soda, and cinnamon.
- Fold in almond milk, light olive oil, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
- Pour the batter over the prepared pan with banana slices at the bottom.
- Before inserting the pan in the oven, place a large baking sheet on the bottom rack – this is a tip to gather any caramel that will overflow from the baking dish – it prevents the oven from getting messy.
- Bake the cake on the center rack of the oven for 30-45 minutes at 350°F (180°C), and foil the pan, if it browns too fast to your liking. Check the baking time every 5 minutes after 30 minutes by inserting a pick in the center of the cake. If it comes out clean, the cake is ready to come out of the oven.
- Let it cool down for 10 minutes in its cake pan, then run the tip of a knife all around the pan to unstick the caramel from the border. Flip the pan over a wire rack, tap the back of the pan to help release the cake. It's the tricky part. When the cake is on the wire rack, if some of the banana slices stay stuck on the pan, release them with a fork and replace them on top of your cake. Fully cool down at room temperature.
- Serve plain or with a dust of cinnamon.
Notes
Notes 1: You can use unrefined coconut oil if you enjoy its light coconut taste in the recipe. Other options are plant-based butter or butter, if you use dairy.
Notes 2: You can also use coconut sugar or muscovado sugar for refined sugar-free options.
Notes 3Of pompoentaartkruiden.
Notes 4: Or white wholewheat flour, or white spelt flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
Notes 5: Or unrefined cane sugar.
Notes 6: Or any low-flavor oil you like, including canola oil, or melted refined coconut oil.
Notes 7: Or any other plant-based milk like coconut milk, soy milk, or oat milk.
OpslagBewaar de taart maximaal 4 dagen in de koelkast in een luchtdichte taartdoos.
Voedingsbegeleiding
Portie: 1plak | Calorieën: 246.4kcal | Koolhydraten: 36.7g | Eiwit: 2.2g | Vet: 11g | Verzadigd vet: 3.9g | Meervoudig onverzadigd vet: 1g | Enkelvoudig onverzadigd vet: 5.5g | Natrium: 113.4mg | Kalium: 185.2mg | Vezels: 1.8g | Suiker: 19.6g | Vitamine A: 30IU | Vitamine C: 4mg | Calcium: 29.4mg | Ijzer: 0.9mg | Magnesium: 16.2mg | Fosfor: 27.2mg | zink: 0.2mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
You need just a few wholesome ingredients for this recipe. Here’s how to pick and swap them.
- Kokosnootolie – This forms the base of the sticky bottom layer, providing richness and helping the caramel form. Using refined coconut oil prevents a strong coconut flavor, but unrefined also works if you enjoy that taste. Plant-based butter is another good option that works fine.
- Zachte bruine suiker – This combines with the coconut oil to create a sweet caramel layer. Coconut sugar or muscovado sugar are also suitable for a refined sugar-free option.
- Kaneel – This adds a warm spice note to the caramel layer. Pumpkin pie spices also work well. Keep some for the batter.
- Large Bananas – These create the visual “upside-down” effect and bring some sweetness and moisture to the bottom layer. Using yellow (not overly ripe) bananas helps them hold their shape better.
- Meel voor alle doeleinden – This provides the main structure for the cake batter. White whole wheat flour or white spelt flour are also good choices. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
- Ongeraffineerde suiker – This sweetens the cake batter. Unrefined cane sugar is also fine. If you don’t mind regular white sugar, you can also use that.
- Bakpoeder – This helps the cake rise and become fluffy.
- Lichte olijfolie – This adds moisture and tenderness to the cake batter. Canola oil or melted refined coconut oil are also suitable low-flavor options.
- Ongezoete amandelmelk – This provides liquid for the cake batter.
- Vanille-extract – This enhances the overall sweetness and aroma of the cake.
How to Make Banana Upside Down Cake
This recipe is super simple to whip up in just a few steps. I’ve tried to capture the key parts below in pictures.
Combine the sugar, cinnamon, and coconut oil in a mixing bowl.
Spread the sugar mixture in a pie pan and add banana slices on the top.
Arrange the banana slices in a single layer, covering the whole pan.
Meng de ingrediënten voor het deeg in een grote mengkom.
Pour the cake mixture on top of the sliced bananas and spread it flat.
Bake the cake on the center rack of the oven for 30-45 minutes at 350°F (180°C).
Carine's baktips
Ik deel graag nog een paar tips voor een perfecte taart.
- Unmolding the Cake – The most challenging part is unmolding the cake. Run the tip of a knife around the cake’s edge to loosen it from the pan before flipping it onto a wire rack. Gently tapping the back of the pan after flipping helps release the cake by creating vibrations.
- Use a Pie Dish – Always use a taartvorm (or a baking dish with high sides) instead of a springform pan. A springform pan will allow all the delicious caramel to escape during baking.
- Protect Your Oven – Place a grote bakplaat or foil on the bottom rack of your oven. This catches any caramel that might overflow from the dish, preventing a messy oven cleanup.
- Choose Yellow Bananas – For the bottom layer, use gele bananen, not overly ripe ones. Ripe bananas can become too soft and mushy, making the cake harder to release and potentially affecting the texture of the bottom layer.
- Presenteren – A light dusting of cinnamon or a scoop of your favorite ijsje makes a lovely serving accompaniment.
Vond het geweldig!
Dank je!
Hello, How many servings does this recipe make?
The serving size appears on top of the ingredients, the cake serve 12 slices. Enjoy!
This looks really good…
1) The ingredient picture shows self-rising flour, but description shows all purpose. Can you sub self-rising?
2) Would avocado oil work in place of the light olive oil, butter or margarine?
The label on the picture is incorrect and we are going to update it now – thank you for spotting! Rest assure that the recipe is correct, I am using all-purpose flour and baking soda. Self-rising flour could work if you remove the baking soda, it might raise a little too much tho. You can swap olive oil for any oil, avocado oil has a strong taste so it’s up to you, if you like it, go for it. I would rather melt butter or margarine tho.
This looks fabulous! Thanks for the recipe… could I use Canola oil (Rapeseed oil here in UK) if you think it would work the same amount? Also, if you use spread would that be 45g?
Finally, thank you for the metric conversion button on your recipes…
Unfortunately no, you need a thick fat like plant-based butter, margarine or softened coconut oil.
Thank you so much for replying. Would I use same quantity 45g plant based butter?
Yes it will be the same amount.
no note #7 as referred to in recipe. WHOOPS!
Hi, For the 2/3 cup of unrefined sugar, can l use coconut sugar? Also would this recipe work with other fruit also like pears, peaches or mangos? Thanks in advance .
You can absolutely use coconut sugar, the cake will be darker in color. I have tried canned pineapple rings, I always pat dry in absorbent paper before adding in the pan to prevent them from releasing too much water that keep the cake too moist.
Oops, thank you Note added!