Banana-Strawberry Upside-down Cake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 317.3
  • Total Fat: 27.4 g
  • Cholesterol: 74.4 mg
  • Sodium: 239.9 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.3 g

View full nutritional breakdown of Banana-Strawberry Upside-down Cake calories by ingredient
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Introduction

My own creation My own creation
Number of Servings: 10

Ingredients

    UPSIDE-DOWN LAYER
    1 Tbsp Smart Balance Light Buttery Spread
    1 Tbsp Sugar-Free Syrup
    92 grams Banana, sliced into about 1/8" slices
    4 tbsp Chopped pecans

    CAKE BATTER
    4 large Egg2
    1/3 cup mashed ripe Banana (about 1 small banana)
    1 cup, unsweetened frozen Strawberries, thawed, chopped and drained
    1/4 cup Coconut Oil
    1 tsp Vanilla Extract
    1 3/4 cups Almond Flour
    1 tsp Baking Powder
    1 tsp Baking Soda
    3 Tbls Sugar-Free Syrup

    FROSTING
    1 can (13.66 Fl oz) Thai Kitchen Coconut Cream, Unsweetened
    2 Tbls Sugar-Free Syrup

Tips

30


Directions

PREHEAT oven to 350F.

BEAT the eggs, mashed banana, strawberries, coconut oil, vanilla extract, and maple syrup in a large bowl, until the batter becomes fluffy.

THEN, sift the baking powder, baking soda, and almond flour in another bowl, and then add the mixture to the previous mixture.

GREASE a 9-inch cake pan (or cast iron pan) with spray oil. Add the butter and syrup and heat over low heat or in the oven until the butter melts. Lay the banana slices and chopped walnuts in the butter/syrup mixture and then gently pour in the batter.

BAKE in the oven for about 35-40 minutes. Remove from the oven, allow to cool for a bit and then loosen the edges and as much of the bottom of the cake as is practical and then turn it out, flipping the cake so the bottom layer is on top. If any of the topping sticks to the pan, gently remove it and replace it on the top of the cake.

WHILE baking it, whip the maple syrup and the coconut cream with beaters on medium speed, and when done, chill the frosting in the fridge.

THE cake must be completely cool before frosting in order not to melt. Carefully spread the frosting over the top, and if you do not frost the whole cake, scoop it on individual slices and keep the rest chilled in the fridge. If you wish, you can decorate the frosting with sliced banana or strawberries, chopped nuts, or drizzle in dark chocolate. Note: none of these toppings are in the nutritional info.

THE cake is best while still fresh, but you can also keep it in the fridge for up to a few days.

Serving Size: Makes 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user DILBERTA.

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