• Issy

Upside-Down Banana Cake with Prunes

Say "yes" to another cake recipe! This time I am proposing to you a summer banana cake with a twist. Let us take advantage of the seasonal prunes and bring freshness to the banana cake. This cake is moist and soft, and it contains no refined sugar.

This banana cake is prepared as an upside-down cake, i.e., in the beginning the fresh fruit stays at the bottom, and once baked, it is turned over. As the cake does not contain any white sugar, its main sweetness comes from the fruits - bananas and prunes. Therefore, make sure you use ripe fruits for optimal results. The bananas bring sweetness, whereas the prunes give it a slightly sour kick. The combination of the two is unexpectedly good!


Ingredients:

  • 15-20 prunes *

  • 2 bananas (medium size) *

  • 10-15 blackberries *

  • 3 eggs

  • 60 g honey

  • 1 tsp vanilla powder (or extract)

  • 100 g spelt flour

  • 3 tbsp coconut oil

Preparation:

  1. Separate the egg whites from the egg yolks and leave them at room temperature.

  2. Cut the prunes in half, remove the pits and arrange the prunes at the bottom of a tin (I used a round one). Make sure you leave little space between them. Fill any remaining holes with the blackberries.

  3. Pour 1 tbsp of the honey on top of the fresh fruits.

  4. Mash the bananas and set aside.

  5. Whisk the egg whites with a mixer.** When soft peaks start to form, add the remaining honey to the egg whites little by little and continue whisking. Whisk until stiff peaks form.

  6. In a separate bowl, whisk the yolks with the vanilla for 1-2 minutes at high speed.

  7. Add the mashed bananas to the egg yolks and whisk them together for another minute.

  8. Gently incorporate the banana-yolk mixture into the egg whites using a spatula. Try not to deflate a lot the egg whites.

  9. Sift the spelt flour and add it slowly to the egg mixture. Mix gently, but mix well.

  10. Finally, add the coconut oil and mix until well incorporated.

  11. Pour the batter over the prunes and the blackberries.

  12. Bake in a preheated oven at 180 degrees C for about 30-35 minutes or until the cake gets golden at the top.

  13. Wait for the cake to cool down a bit before flipping it over to reveal the hidden fresh fruit design. And it is then ready to be enjoyed!

Tips:

* Use fresh ripe fruits to give the cake an extra sweetness and a more pronounced taste.

** Make sure the egg whites are at room temperature before whisking them. That way, you will ensure a maximum inflation.

24 views

Christina (Issy)

©2019 by Issy. Proudly created with Wix.com