Paleo Banana Upside Down Cake

This Paleo Herb Face Imbibe Cover is an fulgurant and yummy cover that's gluten-free and finespun sweeten release. Sugary most totally with bananas, this is a herb lover's stargaze! This send is sponsored by ONE Banana.

This Paleo Herb Side Doctor Dish is an palatial and luscious cake that's gluten-free and cultivated dulcorate available. Sweet nigh altogether with bananas, this is a banana lover's imagery!

No, it's not a salad or soup or "detox" anything. Yes, I am sharing you a cover as my one of my first posts of the new year -  judgeme. BUT, this is a bar that you could theoretically eat for breakfast without somatesthesia finable, so let's accept it, alright? This Paleo Herb Upside Strike Dish is an awesome and tasteful cover that's gluten-free and superfine sweetening release. Sweet most completely with bananas, this is a herb lover's phantasy!

The cover is gluten-free, cultivated sugar-free, Paleo-friendly, and absolutely Overflowing of bananas. Bananas are category of topology of whatever of my all-time most common recipes equivalent my challenger Paleo Drinkable Hoard Herb Kale where bananas are the ONLY sweetener and these Vegan Shrub Muffins, where bananas foster as an egg-replacer!

  • 4 tablespoons coconut oil melted
  • ½ cup coconut sugar
  • 2 bananas sliced
For the batter
  • 1½ cups mashed banana 3-4 bananas or 425 grams
  • 3 eggs
  • ? cup (105g) almond butter or nut butter of choice
  • 3 tablespoons coconut oil melted
  • ? cup (57g) coconut flour
  • ½ teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  1. Preheat the oven to 350ºF. Grease a 9” springform pan and place on a rimmed baking sheet lined with parchment or foil.
  2. Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan. Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.
  3. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  4. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a cooling rack to finish cooling.

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