Upside Down Banana Coconut Cake (Eggless)

I will start this post with an apology for my regular visitors. If you have noticed me not being very regular with my posts and feedback in the last few days, I sincerely apologize as during the holiday season family and visitors are getting a larger share of my day. Regardless, I am having fun and here's wishing you all a very very happy holidays!!

 Now to the post. I am personally not a big fan of ripe bananas as a fruit but it still is a regular in our house as hubby and my little daughter eat it practically every day for breakfast. I do however like them in breads and other baked stuff. I do bake a few different types of banana based breads and muffins but this time around this upside down cake caught my fancy. Now me being who I am, I had to make it as soon as I thought of it. Had the bananas, flour and other stuff. Just one problem, when baking egg less, I normally use either sour cream or buttermilk as a replacement. This time I had neither. That is when creativity kicked in I figured I'd try using some coconut milk instead. I had half a can left over (lucky for hubby or I would've made him drive up to the store :) Not sure whether the coconut milk did anything to make the cake light but it sure did add that nice creamy coconut flavor and yes the cake came out nice and light too.

Ingredients:

All purpose flour ................................. 1 cup

Corn starch ....................................... 1/2 cup

Oil ................................................. 1/4 cup

Sugar .............................................. 5 tbsp

Vanilla extract ................................... 1 tsp

Cinnamon powder ............................... 1/2 tsp

Coconut milk ..................................... 1 cup

Ripe banana ...................................... 1 medium mashed

Applesauce ....................................... 4 oz

Salt ................................................ 1/8 tsp

Baking powder ................................... 1 tsp

Baking soda ....................................... 1 tsp

Salt ................................................. a pinch

Ripe Bananas ...................................... 2 or 3  medium cut into 1/2" slices

Light brown sugar ................................ 1/4 cup

Butter .............................................. 3 tbsp

Method:

1. Preheat oven to 350 deg F. Grease a 8" non-stick cake pan with non stick cooking spray. Combine butter and brown sugar in a pan and cook till the butter is melted, spread evenly in the prepared pans. Top with an even layer of banana slices.

2. Place the banana in a mixing bowl and mash. Add the oil, sugar, applesauce,vanilla and coconut milk, stirring to combine. Mix all the dry ingredients in another bowl. Then mix in the dry ingredients in the wet stirring or whisking until you have a smooth batter.

3. Pour batter into the prepared baking dish or pan, over the banana slices. Bake the cake for 35-40 minutes or until the top is golden-brown.let it cool down slightly.

4. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove  from the pan , replacing caramel mixture that sticks to pan.

5. Serve warm. Add a dollop of ice cream or whipped cream, if desired. ENJOY!

 This goes to my Veggie Fruit a month - Bananas event started by Priya.

Pin It