Banana Bread Pudding Upside Down Cake with a Caramel Drizzle (GF, DF, RSF, Paleo)

This ooey-gooey upside down cake resembles a bread pudding texture with a delicious caramel drizzle on top that melts in your mouth.

Cake Ingredients:

• 1/3 cup coconut oil, melted

• 2 teaspoons vanilla extract

• 2 eggs + 1 egg white

• 1/2 cup coconut milk or almond milk (if not nut-free)

• 1/2 T. apple cider vinegar

• 3 overripe bananas, mashed

• 1 1/4 cup maple sugar (coconut sugar is fine to use, but I prefer the flavor of maple sugar)

• 1 t. ground cinnamon

• 1 dash of salt

• 1 t. baking powder

• 1/2 t. baking soda

• 2 T. coconut flour, packed & leveled

• 3/4 cup arrowroot flour, packed & leveled

• 1/4 cup cassava flour, packed & leveled

Cake Streusel:

• 5 T. coconut oil, melted

• 2/3 cup maple sugar

• 1/4 t. cinnamon

Cake Topping:

• 1-2 bananas, sliced

Caramel Drizzle:

• 1 can full-fat coconut cream

• 
1/2 cup + 2 T. maple syrup

• 
2 t. vanilla extract

• 
3 T. maple sugar or coconut sugar 


• Pinch of salt


Cake Directions:

1. Set the oven to 350°F.

2. With a handheld mixer, mix together all the cake ingredients, adding the flours last.

3. In a small bowl, mix together the streusel ingredients: coconut oil, maple sugar, and cinnamon.

4. For the topping, slice the bananas, and set them aside.

5. Add parchment paper to the bottom of a springform cake pan. Spray it with cooking spray.

6. Spread and lay out the banana slices around the bottom of the spring form pan.

7. Spread out and sprinkle the streusel around the bottom of the springform pan.

8. Pour the cake batter into the pan on top of the banana slices and streusel.

9. Bake the cake for for 40 minutes. Add tinfoil on top of the cake pan, and bake for another 20 minutes. *If you prefer not to use tinfoil, you can try laying a piece of parchment paper or a baking sheet on top. Even though I have not tried this yet, it should work.

10. Cool in the cake pan for 10 minutes, before carefully flipping the pan over onto a cake pan.

Caramel Drizzle Directions:

1. While the cake is baking, make the caramel drizzle.

2. Add all the caramel ingredients to a medium saucepan.


3. Turn on medium heat stirring frequently until it begins to boil.
Once it’s bubbling/boiling, set a timer for 6 minutes stirring frequently. Don’t forget to stir frequently or the bubbles will boil over the pan.


4. Once it starts thickening around the 6 minute mark, turn the heat down a little to a medium/low heat.

5. Continue to simmer, stirring frequently until it reaches a caramel consistency or in other words, the consistency of “thick syrup.” The caramel should now be a dark rich amber color and the bubbles should all shrink to the bottom of the pan no longer bubbling at the top of the pan.


6. When the caramel is ready, turn the heat off, and let it cool for a while. 


7. Drizzle cooled caramel on the cake and enjoy! The cake is meant to be soft, gooey, and resemble a bread pudding texture!!