Caramelized Banana Upside Down Cake

Flax Egg

3 Tbsp Ground Flax
9 Tbsp Water

Mix ground flax and water to make flax egg.

Toppings

1/4 Cup Coconut Oil, Melted
1/2 Cup Coconut Palm Sugar
2 Medium Very Ripe Bananas, Sliced

Grease the bottom and sides of a cake or bread pan with coconut oil.

In a small bowl, mix the melted coconut oil and coconut palm sugar.

Spread into the bottom of the pan.

Arrange banana slices on the top.

Cake

1 and 1/2 Cup Very Ripe Bananas (3 to 4)
1/3 Cup Creamy Unsweetened Almond Butter
3 Tbsp Coconut Oil, Melted

In a large bowl, whisk together the mashed bananas, flax eggs, almond butter and melted coconut oil.

1/3 Cup Coconut Flour
1 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
3/4 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Sea Salt

Mix coconut flour, ground cinnamon, ground nutmeg, baking soda, baking powder and sea salt.

Mix dry and wet ingredients together.

Preheat oven to 350 degree F

Pout the batter over banana slices in the pan and spread out evenly.

Bake for 40 minutes, until a toothpick or knife inserted comes out clean. Cool the cake for 30 minutes. Carefully invert onto a plate or serving platter.

Taste Note: Tastes AWESOME. But you can't keep this long, probably you can keep it for 2 days, I kept it for 6 days and it was spoiled on day 4. I used 5 bananas for this bread.
Serves: 8
Source: Simply Gluten Free Magazine