Contributing Monkie Khatija Dadabhoy
Published on December 24, 2008
Upside Down Caramelized Banana Chocolate Cake by Khatija Dadabhoy of Ghalia Organic Deserts.
For the Cake:
3-4 Small bananas, halved lengthwise and sprinkled with lemon juice to prevent browning
4 TB Earth Balance Butter Sticks or Butter
¾ Cup Brown Sugar
1 ¾ Cups Whole Grain Pastry Flour
1 ¾ Cup Dehydrated Sugar Cane Juice
¾ Cup Unsweetened Cocoa Powder
2 Tsp. Baking Soda
1 Tsp. Baking Powder
¾ Tsp. Sea Salt
1/3 Cup Organic Firm Silken Morinu Tofu, blended
¾ Cup Brewed strong coffee, cooled (decaf espresso)
¾ Cup Rice or Soymilk
1/2 Cup Mild Vegetable oil
1 Tsp. Vanilla Extract
Step 1 Preheat Oven: 375° F
Step 2 Grease and flour (with cocoa) one 10 in. pan. Line bottom with parchment paper circle.
Step 3 Slice bananas lengthwise and cut ends if necessary to fit in pan.
Step 4 Melt Earth Balance or Butter and sugar slowly in a pan.
Step 5 Pour melted butter and sugar mixture into bottom of cake pan.
Step 6 Arrange bananas in a circular fan shape cut side down in bottom of pan.
Mixing, Panning and Baking
Step 1 Sift together sugar, flour, cocoa, baking powder, baking soda and salt.
Step 2 Mix together tofu, coffee, rice/soymilk, oil and vanilla extract.
Step 3 Gradually stir in flour mixture and mix until thoroughly blended.
Step 4 Pour batter over bananas and bake for 55 minutes until tester comes out clean.
Step 5 Let cool on rack for 10 minutes in pan.
Step 6 Loosen sides with a butter knife. Invert pan onto plate and tap with handle of knife. Leave pan for 15 minutes before removing.