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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.
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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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