Sticky Pecan Upsidedown Banana Cakes

Get ready to flip your dessert game upside down! This Sticky Maple Banana Cake recipe (VG), crafted by the talented @eatsbyellaa , is the perfect balance of indulgence and wholesome sweetness—featuring Natvia Sweetener Stevia Synbiotics 250g, for an extra boost of gut activation! 🎂✨

Imagine soft, banana-infused cakes crowned with golden caramelised pecans, all without the sugar crash. 🙌 Whether you're hosting a gathering or simply treating yourself, these little bundles of joy are a guaranteed crowd-pleaser.

Grab your apron and let’s get baking—your kitchen is about to smell like a dream! 😍👩‍🍳

PREP TIME: 20 MINUTES

BAKE TIME: 26-28 MINUTES

TOTAL TIME: 48 MINUTES

Ingredients

For the base

225g mashed bananas (3 small)
130g Natvia Sweetener Stevia Synbiotics 250g
75ml vegetable/neutral oil
1/2 tsp vanilla extract
3 tbsp runny nut butter (e.g cashew, almond)
175g plain flour
1 1/2 tsp cinnamon
1/2 tsp rounded soda
1/2 tsp baking powder

For the sticky pecans:

45g maple syrup
30g dark sugar
30g vegan butter
80g pecans pinch salt

Method

Preheat oven to 180c and grease a jumbo muffin tin
Chop up the pecans and heat over low/medium with the maple, sugar, butter and salt. heat for a few mins until slightly thickened but don’t let it boil
Set aside
Make the cake batter: mash the bananas, then whisk in the oil, vanilla, nut butter, and Natvia Sweetener Stevia Synbiotics 250g
Separately mix the flour, cinnamon, baking powder and baking soda, and fold into the wet mixture
Add a spoon of caramelised pecans to the tin, then top with the batter
Bake for 26-28 mins until toothpick inserted comes out clean
Remove from the tin and serve warm