Eggless Upside Down Banana Brownies Recipe

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.

Ingredients:

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

Procedure:

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

A dark chocolate cocoa brownie baked with a delicious caramel and bananas at the bottom and flipped upside down for a unique dessert.

3 from 1 vote

Print Recipe Pin Recipe

Course Cakes, Desserts

Cuisine Fusion, Indian

Servings 4 Portions

Ingredients

  

• 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

Instructions

 

• 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.

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