I'm not a big fan of winter at all. Truthfully I'm a huge baby about the cold. Winter desserts are one thing that makes the season that little bit more bearable don't you think?
Served hot from the oven with cream or vanilla ice cream, this gluten free dessert pairs the goodness of fair trade bananas from my friends All Good Bananas with an indulgent coconut sugar caramel and the warm spice of ginger.
If you've not yet aware of the compelling reasons to buy fair trade bananas, jump over to THIS section on the All Good Bananas website to have a quick read. This simple decision has benefits for the environment, provides a fair wage for the farmers growing them and also has wider benefits for the community the farmers live in. Every day the choices we make with our food dollars say something about the kind of world we want to live in. I just love that this one is SO simple.
I tested this delicious dessert 3 times the week that I created the recipe. Gosh it was a pleasure! Hope you'll give it a go! Kelly xo
Caramelised banana & ginger upside down cake
2 ripe All Good bananas – mashed well.
3 free range eggs – lightly beaten
1 teaspoon vanilla extract
½ cup coconut sugar (can be reduced to ¼ cup for a low-sugar option)
1 rounded teaspoon gluten free baking powder
1 tablespoon ground ginger
½ teaspoon mixed spice
½ teaspoon ground cinnamon
1 ½ cups almond meal
½ cup tapioca flour (could also use brown rice flour or spelt flour)
100g butter – melted
75g butter - melted
3 tablespoons coconut sugar
2 ripe All Good bananas – each sliced into 3 lengthways
Preheat oven to 180 degrees Celsius
Combine the banana, egg, vanilla, sugar, baking powder, ginger, mixed spice and cinnamon in a large bowl. Whisk together well. Add the almond meal and tapioca flour. Stir with a wooden spoon. Finally, stir through the melted butter.
Double line a 23cm spring-form cake pan with baking paper. This is very important otherwise you may have sugary leaks into your oven which can burn and smoke. Alternatively use a 23cm cast iron skillet (line with just a single layer)
Pour the melted butter for the topping into the bottom of the baking dish. Sprinkle the sugar evenly over it. Lay the sliced bananas in the bottom and pour over the cake batter. Use a spatula to smooth out the top.
Bake for 22 – 26 minutes until a skewer comes out clean when inserted. Let the cake sit for 10 minutes before inverting onto a plate. Slice and serve with fresh cream of ice cream. Leftover cake can be stored in the fridge for up to 3 days. Gently reheat in the oven.