Upside down spiced Banana cake

I have been really busy lately and don’t feel like I’ve spent as much time with my kids as I’d normally like – so today, at her request, my little miss and I had a really lovely afternoon together. We watched Lady and the Tramp cuddled on the couch and then she asked to make a cake together for afternoon tea – how could I resist this face …..


We had a whole bunch (pun intended!) of bananas that needed using up, sooner rather than later, so we quickly made this cake. So  deliciously moist and sweet. My kids were in afternoon tea heaven!

  • 1 1/4 cups plain spelt OR GF flour mix
  • 1/4 cup almond OR seed meal
  • 2tsp GF baking powder
  • Pinch pink salt
  • 2tsp mixed spice
  • 90g Nuttelex/vegan butter, melted
  • 30g Sunflower seed butter (or other nut butter that suits)
  • 1/4 cup yoghurt of choice (I’ve used soy or coconut)
  • 1/2 cup honey OR maple syrup
  • 1 tsp apple cider vinegar
  • 4 medium, overripe bananas
  • 1 tbsp coconut sugar.

Into your blender/processor/nutribullet/thermo cooker place 2 of the the bananas, Nuttelex, seed butter, yoghurt, vinegar and honey/syrup. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the flour, meal, baking powder, salt and 1 tsp of the mixed spice..

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Line the bottom of a cake tin, then mix together the coconut sugar and 2nd tsp of mixed spice, the sprinkle evenly over the bottom of the tin.

Slice the remaining 2 bananas and spread them evenly around the tin on top of the spiced sugar mix.


Pour the cake mix over the top of the bananas and sugar, then place into a preheated moderate oven for about 30 minutes or until well risen, golden and an inserted skewer is just clean.




Allow to cool in tin for 10 minutes, then invert onto a plate, slice and serve.


Especially delicious served warm!


Enjoy 🙂

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