Fitness Recipe: Upside-down Banana-Coconut Cake. Healthy fitness recipe for upside-down banana coconut cake that is low in calories. Learn how to make Banana-Coconut Upside-Down Cake. This Banana Coconut Upside-Down Cake is so easy to make and full of amazing flavor.
Add the brown sugar and salt and cook until melted, stirring occasionally. Everyone will go bananas for this upside-down dessert! Even better than the dessert itself: The recipe makes two cakes, which means you get seconds. You can have Fitness Recipe: Upside-down Banana-Coconut Cake using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Fitness Recipe: Upside-down Banana-Coconut Cake
- You need of Ripe Bananas.
- It’s of Coconut Filings.
- Prepare of Greek yoghurt.
- It’s of Coconut Sugar.
- It’s of Vanilla Custard Powder (omitted).
- You need of Eggs.
- It’s of Coconut Oil Spray.
Then you have to try this banana version. This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Just made the banana upside down cake, it was great. I greased the pan really well with coconut oil and it came out of the pan easily.
Fitness Recipe: Upside-down Banana-Coconut Cake instructions
- You will need a 20 cm diameter cake mold to make the fitness cake. First, you spray a little coconut oil into the baking mold, then sprinkle the bottom evenly with coconut sugar..
- Mix the remaining 150 g bananas, eggs and yoghurt. Pour the kneaded mixture into a bowl, add the coconut fillings, vanilla pudding powder and mix thoroughly..
- You can indeed skip the custard powder, but the baked dough with the custard powder will have a finer texture..
- The prepared dough is poured into a cake mold, placed in an oven and baked at 180 ° C for about 25 minutes..
- After baking, gently turn the cake on a plate and let it cool. Enjoy!.
It did not flow over the pan as others have. Amazing and moist banana cake topped with rich banana-caramel layer. Just imagine the smell in your house while you baking this delicious upside-down banana. My improved pineapple upside down cake recipe, written below, is much softer than my original. Using creamed butter instead of melted, cake flour instead of all-purpose flour, all white sugar instead of brown sugar + white, and using egg whites guarantees a huge textural difference.
