This breakfast cake will definitely be enjoyed by the whole family! I made this for my Dad when he came to visit me last week, and it got his approval ;)
I've made this recipe for the past year or so, but for some reason I decided that I wanted to make it prettier, and I thought doing an upside down cake would do just that!
This cake makes 9 squares so my roommate and I had enough left over to take it for a quick breakfast during the busy weekdays. I really liked adding brazil nuts, and topping it with fresh blueberries and plain coconut yogurt! It was very satisfying.
Blueberry Banana Upside Down Breakfast Cake
some cinnamon for sprinkling
1 1/3 C flour**
1/2 C rolled oats
1/4 C hemp seeds
2 tsp baking powder
1/4 tsp mineral salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1 egg **
1/2 C apple sauce
3/4 C almond milk
1/4 C coconut oil, melted
1 tsp vanilla extract
1 C blueberries (frozen, or fresh)
Notice how I just said flour? Well, sometimes nutritionists eat wholewheat flour too!! If you're using wholewheat flour and are sure that gluten doesn't bother you, try to go for an organic source as wheat is commonly GMO. If you're gluten/wheat sensitive, try an alternative such has quinoa or brown rice flour (which I've also done successfully).
** To make this recipe vegan, simply use a chia egg in place of the egg: 1 tbsp chia seeds in 3 tbsp hot water. Let thicken for 3-5 minutes before adding to recipe.
Preheat oven to 350°. Grease an 8" by 8" square baking pan with coconut oil. (make sure you grease it well!!)
Cut banana into small moons and scatter them amongst the greased pan. Sprinkle some cinnamon over top, and put aside for later use.
In a large mixing bowl, combine the flour, rolled oats, hemp seeds, baking powder, salt and spices.
In a smaller mixing bowl, whisk the egg and combine the apple sauce. Add in the almond milk, melted coconut oil and vanilla extract.
Combine the wet ingredients bowl into the dry ingredients and whisk until thick and goopy.
Fold in the blueberries.
**If it seems a little TOO goopy, add in 2 tbsp almond milk and mix.
Gently pour the thick mixture on top of the bananas and even it out.
Bake for 32-35 minutes (start at 32 minutes and insert a tooth pick or clean knife to see if it may need an additional few minutes)
Take a spatula and gently pull the sides of the cake away from the pan. This makes it easier for it to fall out, so you're not banging on the pan like a Neanderthal.
Make sure the cake is completely cooled before you flip it over!!!!
Take a wire rack and place on a cutting board or the counter top will do as well. Give it a quick flip and hopefully it falls out easily! Give it a few loving taps on the bottom of the pan, if thats what it takes to get it outta there!
Cut into squares, top with fresh berries (I also enjoyed it with plain coconut yogurt on top) and enjoy!