Hi. I'm Becky, and I love to eat. 

Banana Upside Down Cake with Espresso Drizzle

Banana Upside Down Cake with Espresso Drizzle

Banana Upside Down Cake - a classic treat that can be served at brunch or after dinner for dessert. Instead of the traditional pairing of caramel drizzle, I decided to mix up an espresso drizzle to drench this sticky cake in. OH. MY. GOD. Super good! This cake is made with 100% completely clean ingredients. It contains no gluten, no refined sugar, no junk. Just all whole ingredients. It takes a couple of steps to make, but they are all really easy and quick, this cake isn't fussy to build, it just looks that way. Treat yo' self. 

Banana Upside Down Cake with Espresso Drizzle

Step 1 - Upside Down Banana Rings

  • 2 bananas, sliced into rings
  • 1/4 cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tbsp ground almonds
  1. Pre-heat oven to 350*
  2. In a microwave safe bowl, melt 1/4 cup coconut oil
  3. Add in syrup and almonds, stir until combined
  4. Pour into an 8" round cake pan
  5. Slice 2 bananas into 1/4 inch rings; from the center working your way out, line the bottom of the pan on top of the coconut oil mixture. Set aside.

Step 2 - The Cake Batter

  • 3 bananas, mashed
  • 1 tbsp vanilla
  • 3 tbsp maple syrup
  • 1 egg
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup coconut flour
  • 1 1/2 tsp baking soda
  • 1/4 cup vanilla protein powder
  • 1/3 cup cocoa nibs
  • 1/4 cup powdered stevia
  • 1/4 cup unsweetened vanilla almond milk
  1. In a large mixing bowl, mash bananas 
  2. add in syrup, egg, apple sauce and milk; combine well
  3. Add in dry ingredients and raw cocoa nibs, stir until fully combined
  4. Pour over bananas in pan, and spread to edges with a spoon
  5. Bake until golden brown for about 30-35 minutes
  6. Remove from oven and cool for 5 minutes
  7. Turn oven to broil
  8. Flip cake onto pan, banana side up
  9. Place in oven on broil for 3-5 mintues until bananas caramelize and brown
  10. Remove from oven and allow to fully cool on wire rack

Step 3 - Espresso Drizzle

  • 1 tbsp maple syrup
  • 2 tbsp instant decaf coffee powder
  • 2 tbsp 0% Greek yogurt
  • 1 tbsp vanilla extract
  • 1 tbsp powered stevia
  1. Combine all ingredients, mix well with a fork until smooth
  2. Transfer cake from rack to plate
  3. Pour drizzle over the cake
  4. Enjoy! Keep wrapped tight in fridge for up to 3 days

Nutritional Information 

Calories for entire cake: 2000 | Carbs for entire cake: 284g | Fats for entire cake: 93g | Proteins for entire cake: 45g

Serving Size: 1/8 of cake | Calories per serving: 250 | Carbs per serving: 35g | Fats per serving: 12g | Proteins per serving: 5.5g

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