Banana Hazelnut Upside Down Cake

1 cup pitted dates, finely chopped
1 cup milk
2 ripe bananas, mashed
100g / 1/2 cup butter

1 egg

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Hazelnut Topping

1/2 cup hazelnuts, toasted
1/4 cup palm sugar
75g/ 1/3 cup butter

2 bananas, sliced

Yields on 9 inch cake
Preheat oven to 180C/375F. Grease 9 inch cake tin with closed bottom (don't use one with removable bottom or a spring form).

Cake base:
In a small pot, place finely chopped dates with milk. Cut in the butter and slowly bring to a boil. Stir occasionally. When all the butter has melted, take off the heat and let cool a little. Once it has cooled, stir in mashed bananas and the egg. Set aside.
In a medium bowl, sift together flour with baking powder, baking soda, salt, and spices. Combine wet and dry ingredients. Set aside.

Hazelnut Topping:

Melt the butter. Stir in the palm sugar. Chop the toasted hazelnuts and stir into butter sugar mixture.

Assembling and baking the cake:

Spread hazelnut topping at the bottom of the greased cake tin. Cover with slices of banana. Pour the cake base batter on top of the sliced bananas. Bake for about 40 minutes or until cake tester comes out clean. Let cool for 10 minutes before inverting.

© Anja's Food 4 Thought. Recipe from