This Spaghetti Squash Cake is a moist amazing tasting upside down banana cake. Tastes AMAZING with coconut cream as a topping
1 c spaghetti squash
1 banana-ripe- mashed
1 banana- sliced
1 pear- peeled and ripe
2 scoops About Time chocolate whey isolate protein
2/3 c carob powder
1/4 c melted coconut oil
2 T honey
2 T coconut flour
2 T almond slivers
1 T cinnamon
1 T pure vanilla extract
1 T stevia
1 1/2 t baking powder
1 t salt
Preheat your oven to 350 degrees. Spray an 8 x 8 pan with non stick spray. Place a piece of wax paper in the bottom of the pan, spray top of wax paper too. Layer the banana slices into 4 rows in pan, drizzle with the honey. Sprinkle the almonds over the banana honey layer.
In a medium mixing bowl, mash the other banana and squeeze the flesh off the ripened pear discarding the core. Mix these 2 fruits well. add the vanilla, stevia, baking powder, cinnamon and salt. mix a few times. Add the carob powder and chocolate protein powder, mix well. Add the coconut flour, stir in. Batter should be creamy but thick at this point.
Add the melted coconut oil, mix well. Add the spaghetti squash and fold it into the batter.
Using a large spoon ladle the batter on top of the sliced banana honey almond layer. Gently spread out batter over the banana slices and tap the tray on the counter top a few times. Bake this cake on the middle shelf of your oven until the toothpick comes out almost clean. Turn cake after the first 15 minutes of baking, check with a tooth pick after another 10. It may take up to 35 minutes to finish. All ovens vary so please keep checking as protein products cook very quickly near the end. do not over cook this cake. Once completed remove from the oven and let it cool on a wire rack completely.
Once cooled place a plate or board on top of the pan and flip cake over onto it. Gently remove wax paper making sure banana slices stay on cake. Cut into 12 pieces, it may look a little “wet to the eye” it should have this look. Serve with coconut cream