Inverted banana cake without sugar and wheat flour

My mother is a big enthusiast of “my kitchen” and mainly of the paraense cuisine, but she has not eaten any more meat, sugar or white flour for some years now. So I adapted some recipes that she always liked for her preferences and it worked out very well. One of the recipes she likes most is an inverted banana cake with no sugar and no wheat flour, which is very good.


For the syrup:

    2 very ripe bananas
    2 tablespoons of coconut oil
    1/3 tea cup of xylitol
    1/2 teaspoon ground cinnamon
    1 tablespoon of water

For the cake:

  • 1 ripe banana well kneaded
  • 3 eggs
  • 1/2 cup of water
  • 1/3 cup coconut oil
  • 1/2 teaspoon of ground cinnamon
  • 1/2 tea cup of xylitol
  • 1 tablespoon of vanilla essence
  • 1/2 tea cup Brazil nut flour
  • 1 tea cup of oatmeal flour
  • 1 teaspoon of baking powder

Method of preparation:

Start with the syrup. In a pan over low heat, put the coconut oil, xylitol, water and cinnamon and mix, stirring constantly until it turns a thick syrup. Place this syrup on the bottom of a baking dish and place the sliced ​​banana on top of the syrup. The sides of the baking dish pass coconut oil to help unmold.

For the dough, mix all the ingredients with the help of a fork and pour over the bananas. Bake for about 30/40 minutes in a preheated 180 degree oven.

Preparation time: 1 hour

Yield: 6 servings.

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One Comment Add yours

  1. I love everything with banana and/or vanilla. The inverted cake is a very interesting idea. I only ever saw this in France, where they do an inverted apple cake, what was its name “tarte tatin”, which is actually prepared in a frying pan and then in an oven.


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