I really try not to overbuy produce. I try so freaking hard. I plan and eat it at every meal and then all of the sudden there are a dozen bananas ranging from speckled to black that no one in the house wants to eat.
I refuse to waste them. Like that just does not feel right at all.
And yet it’s a lesson I seem to not be learning very well because the excess of bananas happens over and over and over again. I mean have you seen the banana recipes on here? If you have a banana problem of your own, may I recommend the banana blondies that are ALWAYS a hit or the banana cake with caramel for something a little more decadent?
And while I have made more than my share of banana blondies and banana muffins and banana bread, I wanted to make something different and new and exciting.
So I didn’t just make one new, exciting banana recipe, I made two. That’s how I roll.
Even better, I’d make them both again, no question.
Let’s start with the cake. As you can see from the top, it showcases both regular and mini bananas. Manzano bananas have an apple like flavor and are definitely worth checking out if you see them at the store. The inside is flecked with carob (or chocolate) chips, and features more banana. Given the goo of top and the melty chips, this cake is best warm.
Also when topped with the pudding you get the ice cream vibes of that cold and warm contrast. That contrast is everything in my world.
The pudding is for so much more than just topping this cake, though. It’s a super star all on its own, begging to be paired with cookies or berries or just a spoon.
Y’all it is pudding made with milk that has been heated with bananas in it. It is actual banana pudding. The vanilla and the hint of cardamom and the banana vibes paired with the creaminess – it is almost too good for words. So I guess you’ll just have to make it to find out what I’m talking about.
Upside Down Banana Cake with Banana Pudding
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
Description
Carob (or chocolate) chip flecked banana cake with creamy vanilla banana pudding for topping.
Ingredients
Cake
Topping
¼ cup coconut oil, melted
1/3 cup coconut sugar
1 tablespoon pure maple syrup
About 3 bananas, sliced ½ inch thick, or add in some mini bananas
½ teaspoon sea salt
Batter
1 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cardamom
½ cup olive oil
½ cup coconut sugar
2 large eggs
½ cup unsweetened almond milk
3 ripe mashed bananas
1 cup carob or dark chocolate chips
Pudding
3 ½ cups unsweetened almond milk
7 bananas, sliced roughly
1 vanilla bean, scraped, pod reserved
½ cup maple sugar
1/3 cup tapioca starch
½ teaspoon ground cardamom
10 large egg yolks
Instructions
Make the cake. Or make the pudding first, it really doesn’t matter. But if you’re making the cake, preheat the oven to 350 degrees F or 325 degrees F convection. Grab an 8 or 9 inch round cake pan. Or go square – anything goes!
In the bottom of the pan, stir together the coconut oil, sugar, syrup, and salt. Arrange the bananas in a pretty pattern, being sure to cover as much of the base of the pan as possible.
In a large bowl, make the batter. Stir together the oil, sugar, and eggs until well combined. Stir in half the flour, followed by the milk, then the remaining flour, along with the baking powder and soda and cardamom. Stir in the bananas and chips and pour over the bananas in the prepared pan.
Bake 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Cool in the pan 10 minutes before carefully loosening the edges and inverting onto the serving platter of your choice. Serve warm or store at room temperature in an airtight container for up to 3 days. Warm in the microwave about 20 seconds before serving.
Make the pudding. In a medium saucepot, stir together the milk, banana slices, and vanilla seeds and pod. Bring to a simmer over medium heat, stirring occasionally. Remove from the heat, pour into a bowl, cover, and allow to cool to room temperature. Once cool enough refrigerate overnight.
The next day, strain the banana and vanilla bean out of the milk. In a medium saucepan, the same one as before will do just fine, whisk together the sugar, tapioca, cardamom, and egg yolks. Slowly whisk in the milk, and place over medium heat, stirring almost constantly, until the mixture starts to thicken and eventually comes to a boil. Once the mixture is pudding thick, you’ll know, remove from the heat. Strain again if there are lumps, I didn’t have this problem, and serve warm or refrigerate covered with plastic right on top of the pudding up to 4 days.
Notes
Cake recipe adapted from Closet Cooking
Pudding recipe adapted from Serious Eats
- Prep Time: 40 minutes
- Cook Time: 1 hour
Banana cake AND banana pudding?!! I’m in heaven! It occurs to me I haven’t had banana pudding in what seems like forever. Love how you’re using it as a garnish. Neat stuff — thanks.
To most people banana pudding doesn’t actually mean banana pudding, so I hope they enjoy this recipe.