Upsidedown Maple Pecan Banana Cake

Name: Upsidedown Maple Pecan Banana Cake
Cook time: 45 min
Ingredients: 280 g ripe mashed bananas; 80 g coconut sugar (or light brown); 50 g cane sugar (or granulated/caster sugar); 80 g vegetable oil; 1 tsp vanilla extract; 3 tbsp runny nut butter (e.g. cashew, almond); 180 g plain flour; 1.5 tsp cinnamon; 0.25 tsp nutmeg (optional); 0.5 tsp baking soda (rounded); 0.5 tsp baking powder; 95 g pecans; 60 ml maple syrup; 65 g coconut sugar (or light brown); 45 g vegan butter; pinch salt

a caramelised pecan base adds the most delicious crunch to compliment this fluffy banana sponge

Cook time45 minutes

Ingredients

Spongecake

Caramelised Pecan Base

Directions

1
Toast the chopped pecans over medium heat for 2 mins, then add the maple, butter, sugar and salt. Heat this mixture for a few mins, until the sugar dissolves but don’t let it boil.
2
Remove from heat and add to your 7” lined baking tin. Set aside to cool.
3
Preheat the oven to 180c (160c fan).
4
In a large bowl add the wet ingredients: oil, mashed banana, vanilla, nut butter + the sugar.
5
Separately mix together the dry (flour, baking powder, baking soda, spices) then sieve into the wet mixture.
6
Fold this carefully, don’t overmix. Then add the batter to the tin.
7
Bake for around 40-45min until golden and a cake tester inserted comes out clean.
8
Let cool completely before turning upside down and gently removing the tin.
9
Enjoy your cake warm with a scoop of vegan icecream.

See on Instagram

Related recipes

Apple Crumble Muffins

Blueberry Crumble French Toast

Cinnamon Roll Focaccia

Cinnamon Spice Banana Cake