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Persimmon Upside Down Cakes

These mini Persimmon Upside Down Cakes are the perfect holiday treat. They are delicious, but made with healthy ingredients!
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Prep Time 15 minutes
Cook Time 16 minutes
Servings: 12 cakes
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American, French, Vegetarian
Ingredients Equipment Method

Ingredients
  

Topping
  • 4 Fuyu Persimmons
  • 2 Tbsp Honey
Dry Ingredients
  • ½ cup Coconut Flour
  • ½ cup Almond Flour
  • 1 tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • 1 pinch Salt
Wet Ingredients
  • 2 Bananas very ripe
  • 2 eggs
  • ½ cup water
  • 1 tsp Vanilla
  • ¼ cup Coconut Oil melted

Equipment

  • 1 Mini Tart Pan
  • 3 mixing bowls
  • 1 potato masher or fork

Method
 

  1. Preheat the oven to 350°.
Prepare the Topping
  1. Cut the leaves/stems from the persimmons, then peel the persimmons.
  2. Dice the persimmons into small pieces.
  3. Mix the persimmon pieces with honey, set aside to let marinate.
Mix the Dry Ingredients
  1. In a mixing bowl, combine all dry ingredients; mix well and set aside.
Mix the Wet Ingredients
  1. In a separate mixing bowl, mash the bananas with a potato masher or fork until no clumps exist and the bananas are "liquidy".
  2. Add the remaining wet ingredients to the mashed bananas; mix well.
  3. Add the dry ingredient mixture to the wet ingredient mixture. Stir until a thick batter, or dough forms.
Prepare the Pan and Fill
  1. Into a Mini Tart Pan, spoon the marinaded persimmons into each reservoir. Add enough persimmons into each reservoir just to cover the bottoms in a single layer.
  2. Cover the persimmons with the dough and fill each reservoir completely.
Bake at 350° for about 16 minutes. When done, a knife inserted into the center cake should come out mostly clean with no wet batter.
    Remove cakes from the pan
    1. While the cakes are still hot, cover the tart pan with either a wire cooling rack or cookie sheet.
    2. Hold the pans together, and flip both pans simultaneously so the tart pan becomes the top pan and the cakes can fall out onto the cookie sheet or wire rack.
    3. Let cool for about 10 minutes. Top with whipped cream, or dairy-free alternative, if desired. Enjoy.