When baking, avocados add a creaminess to a recipe that makes cakes softer and moister. They’re a healthy ingredient that serves as an alternative to things like butter or cream. An upside-down banana cake can run the risk of becoming too dry, but with the addition of an avocado, you can make sure your upside-down avocado and banana cake come out picture-perfect.
Tip: if you don’t have a ripe avocado, you can ripen one in just 10 minutes!
How To Bake An Upside-Down Avocado and Banana Cake
The following recipe makes one 6-inch square cake.
½ avocado, peeled and pitted
1 large egg
2 bananas and ⅔ cup mashed banana
1 cup cake flour, sifted
¼ cup plus 3tbsp brown sugar, packed
¼ cup canned unsweetened coconut milk
3 tbsp coconut oil, melted
1 ½ tsp baking powder
½ tsp ground cinnamon
1 tsp fresh lemon juice
- Preheat your oven to 375 degrees Fahrenheit.
- Line the bottom of a 6-inch square pan with parchment paper.
- In a small pan, combine 3 tablespoons of brown sugar and two tablespoons of water and place over medium heat. Heat until the mixture turns syrupy and a golden-brown color. Stir in the coconut milk until the mixture is thick but still pourable. Pour the mixture into the baking dish.
- Slice the full bananas into slices and place them on top.
- Combine ⅔ cup mashed banana, the avocado half, and lemon juice in a blender. Blend until smooth.
- In a bowl, combine coconut oil, egg, ¼ cup brown sugar, and the avocado mixture from the blender. Next, whisk in the flour, cinnamon, and baking powder.
- Pour the mixture into the baking pan on top of the sliced bananas.
- Bake 50 minutes or until golden. Let your upside-down avocado and banana cake cool completely before serving.