Caramelized bananas top this incredibly moist banana bread cake which has a bread pudding like consistency and is actually INSANELY good. It’s also gluten and refined-sugar free – but you would never know it. Adapted from True Roots Cookbook.

BANANA BREAD PUDDING TURNOVER CAKE

Serves: 6-8 (except Jer and I ate 1/2 of it in one sitting LOL)

INGREDIENTS

5 ripe bananas – 4 mashed and 1 sliced
3 eggs
1/2 cup coconut oil, melted
1/2 cup coconut sugar
2 tsp cinnamon
1/2 tsp kosher salt
2 cups of oat flour (store-bought or made from rolled oats – NOT quick or steel cut)
1/2 cup pure maple syrup
2 tbsp coconut oil
Pinch of kosher or sea salt

INSTRUCTIONS

  1. Preheat oven to 350F. Line an 8×8 baking dish with parchment paper.
  2. In a large bowl, mash together 4 bananas. Add the eggs, melted coconut oil, sugar, cinnamon and salt. Stir to combine. Add in the oat flour and stir until batter comes together without any lumps. Set aside.
  3. In a skillet over low-medium heat, add in the maple syrup, coconut oil and sea salt, and whisk together. Increase heat to medium-high and let cook for 3-5 minutes, until maple syrup has reduced and thickened. The mixture will start to bubble – don’t let it burn. In the meantime, slice the banana that is left – you can use 2 bananas for extra banana topping.
  4. Pour the thickened maple syrup in to the bottom of your lined baking dish. Lay the sliced banana in a single layer over top of the maple caramel. Scoop the batter over the banana and maple layer, evenly distributing. Spread to even it out.
  5. Bake for 40 minutes, you can check with a toothpick but you want the cake to be moist on the inside. Let the cake cool completely before flipping it over onto a plate or platter!

Enjoy
xo
A