Banana Upside Down Cake

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Servings: 12 Prep: 15 min Cook: 45 min Dairy Free GAPS Gluten Free Paleo Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Full Fat Coconut Milk, Coconut Flour, Almond Flour, Ripe Bananas

Ingredients

12 eggs

16 ounces full fat coconut milk ⚠

1 cup honey

2 teaspoons vanilla

1 ½ cups coconut flour ⚠

1 cup almond flour ⚠

¼ teaspoon sea salt

3 ripe bananas ⚠

¼ cup coconut oil

1. Preheat oven to 350F. In a large bowl, beat the eggs. Add the coconut milk, 3/4 of the honey, eggs and vanilla and combine well.

2. In a separate bowl, mix coconut flour, almond flour and sea salt together.

3. With an electric mixer, blend liquid ingredients into dry ingredients until smooth.

4. Peel bananas and slice lengthwise into 1/4 inch slices.

5. Melt coconut oil in a 12 inch skillet or cake pan over moderately high heat. Gently stir in remaining honey.

6. When the honey and coconut oil foam and bubble, gently arrange banana slices into the skillet.

7. Turn off the heat, pour in the cake batter and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool for about five to ten minutes before inverting on a platter and serving.