Dessertsdeliciouslyella
Marbled Upside-down Banana Cake
More is more, right? Well, when we’re talking about this chocolate, caramel, walnut and banana extravaganza of a cake, it certainly is. When we saw Jake Cohen’s upside-down banana bread recipe, viewed 14 million times on Instagram, we knew that we had to pay homage with a plant-based version of our own — and we’re confident that this does the recipe justice.
👥 8 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
To toast the walnuts, preheat oven to 150°C / 130°C fan / 300°F. Arrange the walnuts in a single layer on a baking sheet and place in the oven for ⏱️ 10 minutes until golden brown. Then remove from the oven, leave to cool slightly, crush and set aside.
2
Increase the oven temperature to 180°C / 160°C fan / 350°F. Grease and line the base of a 20cm / 8″ round cake tin with baking parchment (we recommend using a non-springform tin, but if yours is springform, line the entire tin with one single piece of baking parchment, large enough to cover the the sides and base of the tin, to ensure that no caramel can seep out during baking). Arrange the sliced bananas, cut-side facing down, over the base of the tin and set aside.
3
For the caramel topping, place the coconut sugar and water into a small, heavy-bottomed saucepan. Stir to combine and place over medium–low heat, stirring until all of the sugar granules have dissolved and the syrup is bubbling. Pour over the bananas arranged in the cake tin.
coconut sugar1 ozwater1 tablespoon
4
To make the cake, tip the mashed bananas, oil, vanilla extract, sugar and plant-based milk into a medium bowl and whisk to combine.
5
In a separate large bowl, whisk together the flour, milled flaxseeds, baking powder and salt, until no lumps remain.
6
Pour the wet ingredients into the dry, gently stirring until incorporated. Stir through the crushed walnuts and dark chocolate chunks.
7
Spoon the banana batter into the tin, adding the occasional dollop of melted dark chocolate. When all of the batter and the melted chocolate has been used up, take a toothpick or knife and swirl it around the mixture in the tin to create a marbled effect.
8
Place into the preheated oven and bake for 45–⏱️ 50 minutes, until the top is firm and the cake is slightly pulling away from the sides of the tin. Allow to cool in the tin for ⏱️ 10 minutes, then invert onto a serving plate.
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