Pineapple Upside Down Cake (sugar-free, dairy-free, gluten-free, grain-free)

This fruit sweetened dessert is almost too sweet. The baked pineapple completely caramelizes and candies the pecans, it just turns out to be purely divine! This time around my brother just kept smiling and saying, “its good, its good” as he ate it, code for “OMG this is Delicious!”.

Pineapple upside down cake (sugar-free, dairy-free, gluten-free, grain-free)

Ingredients

·         2 very ripe plantains peeled

·         1 banana peeled

·         2 tbsps coconut oil

·         3 eggs

·         1 teaspoon vanilla

·         1 tsp cinnamon

·         2 tbsps espresso

·         ½ tsp baking soda

·         ½ tsp baking powder

·         Dash of salt

·         Dash of nutmeg

·         3 cups chopped pineapple (frozen works well)

·         ½ cup chopped pecans

Directions:

1.       Preheat oven to 350F and grease two bread pans or 8*8ish inch sized pan

2.       Combine ingredients up to the pineapple in a blender(or mash with a fork) and process until smooth. Then stir in the pecans.

3.       Line the bottom of the pans with the pineapple then pour mixture on top.(it should be about 1 ½ inches high)

4.       Bake for 30-40 minutes (30min gives you more of a pudding, 40 is more like a cake, the longer to bake the sweeter it gets)

5.       Enjoy!