Upside-Down Cake

Topping (Upside-Down Part)
• 2 tbsp butter
• 1/3 cup coconut sugar or brown sugar
• 2 ripe bananas, sliced lengthwise
• Pinch of sea salt

Cake Batter
• 1 1/4 cups gluten-free flour (or all-purpose)
• 2 tbsp@mega.plantsGolden Milk Magic powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 2 eggs
• 1/3 cup melted coconut oil or butter
• 1/2 cup Greek yogurt (or dairy-free)
• 1/4 cup milk of choice
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9-inch round cake pan or cast-iron skillet.
2. In pan, melt butter and sprinkle coconut sugar evenly. Arrange banana slices on top. Set aside.
3. In a bowl, whisk flour, Golden Milk Magic powder, baking powder, baking soda, and salt.
4. In another bowl, whisk sugar, eggs, oil, yogurt, milk, and vanilla until smooth.
5. Combine wet and dry ingredients until just mixed.
6. Pour batter over bananas and smooth the top.
7. Bake 35–40 min until golden and a toothpick comes out clean.
8. Cool 10 min, then carefully invert onto a serving plate.