A deliciously moist salted caramel banana upside down cake that’s gluten and refined sugar free.
Banana desserts are amongst my favorite, aside from chocolate, of course. 😉 Bananas foster, banana bread, banana pudding…you name it and I probably love it. I usually use our overripe bananas to make pancakes or muffins, but this time I thought I’d use them in a simple dessert. This cake is almost like a combination of banana bread and bananas foster, but the cake is more delicate and softer than a bread and you don’t have to light anything on fire. 😉
I make a simple caramel sauce using coconut sugar and a bit of maple syrup to bring it all together. Unfortunately, coconut oil did not work for the caramel. I tried it and it fried the sugar instead of melting it. My organic, grass-fed butter worked beautifully, which is what I recommend in the recipe. I also tried it with Earth Balance original buttery spread and it worked fine, but got a little darker in color. If you have success with anything else, please help out someone else and share in the comments below!
I also use coconut sugar in the cake which makes everything a bit darker in color, but coconut sugar has a delicious flavor, similar to brown sugar. The cake may appear a darker brown color when you remove it from the oven, but that is perfectly normal and is not burnt, unless you baked it for half an hour longer than suggested!
The perfect treat to go along with your cup of tea or coffee and one of the best uses of overripe bananas around. Enjoy, friends!