For this week, my theme choice is upside down dishes. I have some upside down cakes in the blog – Pineapple Upside down cake, Mango Upside down cake. And with this theme, I am planning to add a few more to the list. At first my plan was to make a bread, pizza and a cake, but at the final moment, I changed my mind and planned on three cakes. And all these cakes will be with wheat flour / atta and jaggery powder. Though I have made breads with wheat flour, I was always skeptical to make cakes with it. And I was not sure whether Sruti would like it or not. But these past few weeks, I have made some successful cakes with wheat flour and it seems like she doesn’t feel any different. She loves them like she love the refined flour cakes. So it is a huge relief for me.
The idea of combining the brownie and bananas came from a photo I saw at Pinterest. I have used my eggless cocoa brownie recipe for this too. As the caramel and bananas will add some sweetness, I have reduced sugar in the cake. The only mistake I made while making this cake was to flip it while still hot. The cake was so tender and I was really sad that the slices weren’t very neat. Once it started cooling down, it firmed up nicely. So if you are making this, wait until the cake cools down so that you can get neatly cut brownie slices. The caramel, soft bananas and the fudgy brownies created an amazing dessert. If you want to make it more sinful, add a dollop of ice cream on top.
For The Banana Caramel:
Banana – 1
Butter – 2 tbs
Powdered Jaggery – 2 tbs
Water – 1 tbs
For The Brownie:
Butter – 50 ml, melted
Coconut Oil – 1/2 tbs
Powdered Jaggery – 1/3 cup
Vanilla Essence – 1 tsp
Milk – 2/3 cup
Whole Wheat Flour / Atta – 1/2 cup
Cocoa Powder – 2 tbs
Baking Powder – 1/4 tsp
Preheat oven to 180°C.
Peel the banana and slice it into four.
Heat butter, jaggery and water until everything melts together.
Pour this into the loaf tin and place the bananas cut side down on the caramel.
Let it cool down.
In another bowl, add melted butter, jaggery, milk, vanilla essence and oil and mix until combined.
Add the wheat flour, baking powder and cocoa powder and mix to form a thick batter.
Pour the batter over the bananas and smooth out the top.
Bake in preheated oven for 20 minutes.
Allow the cake to cool for 15 minutes.
Loosen the sides of the cake with a spatula and flip it onto a serving plate.
Slice it up and serve.
Eggless Upside Down Banana Brownies Recipe
- For The Banana Caramel:
- Banana - 1
- Butter-2 tbs
- Powdered Jaggery - 2 tbs
- Water - 1 tbs
- For The Brownie:
- Butter - 50 ml melted
- Coconut Oil - 1/2 tbs
- Powdered Jaggery - 1/3 cup
- Vanilla Essence-1 tsp
- Milk - 2/3 cup
- Whole Wheat Flour / Atta - 1/2 cup
- Cocoa Powder-2 tbs
- Baking Powder - 1/4 tsp
- Preheat oven to 180°C.
- Peel the banana and slice it into four.
- Heat butter, jaggery and water until everything melts together.
- Pour this into the loaf tin and place the bananas cut side down on the caramel.
- Let it cool down.
- In another bowl, add melted butter, jaggery, milk, vanilla essence and oil and mix until combined.
- Add the wheat flour, baking powder and cocoa powder and mix to form a thick batter.
- Pour the batter over the bananas and smooth out the top.
- Bake in preheated oven for 20 minutes.
- Allow the cake to cool for 15 minutes.
- Loosen the sides of the cake with a spatula and flip it onto a serving plate.
- Slice it up and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97
Upside down cakes is what I thought of too . This banana cake with jaggery should be a treat . I must try this , since I am trying to avoid sugar .
Tell me can I use any other cooking oil instead of coconut oil ?
Do try Vaishali. This one is awesome. You can use any oil you prefer. I had coconut oil, so used it.
Looks perfect gayathri, that caramel banana and chocolate brownie,wonderful contrast on the plate! I bet shruti must be delighted to see the dessert!
What an interesting upside down brownie that is Gayathri. Love the rich chocolaty brownie with banana caramel – this must have tasted absolutely divine.
Wow! That is amazing combination of caramelized banana and a brownie..
Ah I can completely understand the rush we have to see the beauty being baked. We just want to see how it turned and we end up messing. But I love the gooey and soft texture it has got. That chocolate dough pic…mmm…just feeling like grabbing that bowl now.
What a beautiful and yumm combination of chocolate ,caramel, and bananas. Love the use of jaggery for sweetner. Healthy and delicious!!
Is the proportion of wheat flour (1/2 cup) to milk (2/3 cup) right? I found my batter to be very watery.
Yes, it is correct. But the batter shouldn’t be watery. When you mix melted butter and jaggery, it kind of forms a thick dough. So the proportions will make a thick batter.
As usual, your recipe looks awesome and I couldn’t wait to try it… But like Mrudula mentioned, I also found my batter extremely watery. I used grated jaggery not the dry jaggery powder, but not sure whether that made the difference…
Did you use 200 ml Cup? Or 250ml cup? Mine is 200 ml and the proportions should make thick batter.