I had a craving for banana this week but wasn’t satisfied with my normal treat of bananas and sun butter or bananas and chocolate. I wanted a little more flare. 🙂 The result was the following recipe; I loved it, and I think you will find it quite delightful as well! 🙂

Paleo Upside Down Banana Cake (AIP Friendly)

Banana Cream Layer:
2 bananas, mashed
6 mejool dates
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 teaspoon pure maple syrup
Pinch of sea salt
1 banana, sliced (This will NOT go in your processor.)

Cake Topping:
2 tablespoons coconut oil, plus more for greasing
3 tablespoons water
4 tablespoons raw honey
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1 1/2 teaspoons fresh lemon juice

Directions:
*Preheat the oven to 350. Grease a 1 1/2 quart casserole dish and set aside.
*Prepare the banana cream: Place the first 6 ingredients, except the 1 sliced banana, in the food processor. Blend until creamy. Spread it on the bottom of your greased casserole dish.
*Slice the one banana and lay it in a single layer on top of your banana cream. Set the casserole dish aside while you prepare your cake topping.
*Prepare the cake topping: Place all ingredients for the topping in a medium mixing bowl. Beat on medium until the ingredients are combined. Carefully spread the batter on top of your cream and sliced bananas.
*Bake for 18 minutes or until golden brown.
*Let the dish cool to set. Enjoy with a dollop of whipped coconut cream! 🙂