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! 😍👩‍🍳

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

• 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 

PREP TIME: 20 MINUTES

BAKE TIME: 26-28 MINUTES

TOTAL TIME: 48 MINUTES