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.