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GreenChef Khatija Dadabhoy | Upside Down Caramelized Banana Chocolate Cake

Posted By Khatija Dadabhoy On December 24, 2008 @ 5:51 am In Full Recipe List,Recipes / Desserts,Recipes / Vegan | 3 Comments

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.

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