Caramelized banana upside down cake

Another one inspired from a dish at Ambre hotel, they served caramelized bananas with sorbet, which although sounds very simple, was to die for! I thought I would jazz it up a bit and turn this into a gluten free cake. Using almond meal really makes for a moist and mildly nutty tasting cake.

CARAMELIZED BANANA UPSIDE DOWN CAKE
For 1 mini loaf cake

• 3 small bananas (2 mashed + 1sliced for the top)
• 3 tsp coconut oil (or olive oil)
• 4 tsp honey + 1 tsp for top
• 1 egg
• 30 ml coconut milk or dairy milk
• 1 tsp vanilla
• Half a tsp of cinnamon
• 75 g ground almonds
• Half a tsp of baking powder
• Half a tsp of baking soda
• Pinch of salt

1. Grease and flour your loaf tin, slice a banana and create a design with the slices on the bottom of the tin, drizzle with 1 tsp of honey and sprinkle with cinnamon.
2. Mix together the almond meal, baking powder, baking soda, salt and cinnamon. Make a well at the centre of the dry ingredients, break in the egg and add the milk, 2 mashed bananas, vanilla, oil and honey.
3. Slowly fold the wet ingredients into the dry mixture until you obtain a smooth batter. Pour this over the sliced bananas in your tin. Bake in a preheated oven at 180 degrees Celsius for 20-30 minutes, until a toothpick inserted into the middle of the cake comes out clean.

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