Bourbon Banana Upside-Down Tarts with Whipped Cinnamon Coconut Cream

Hey hey! Lovely seeing you in my kitchen again. This week I felt like I was so pregnant (so stressed!) and worst part is I don’t even know who the baby’s daddy is..maybe I’ll try calling Maury…anyways, I made a quick treat to feel at ease again, you know, these contractions and hot flashes are tiring!

These tarts combine the lovely flavour of caramelized bananas with the booziness of bourbon and the spiciness of cinnamon. It’ll bang your coconuts so hard you’ll be seeing stars. Let’s make’em!

Bourbon Banana Upside-Down Tarts with Whipped Cinnamon Coconut Cream
Makes: 5 small tarts

NOTE: This recipe has been adapted from Gather Journal’s drunken upside-down cake. In theory this is made with cake batter which I divided in individual tart moulds, hence the name.

INGREDIENTS:

- Handful of raisins
- 2 cinnamon sticks (not too ripe)
- 1/2 cup of bourbon
- 2 sticks of non-salted butter, soften
- About 4 or 5 tablespoons of brown sugar
- 4 firm bananas (not too ripe)
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon of salt
- 1/2 cup sugar (regular)
- 2 large eggs
- 1 teaspoon of vanilla
- 1/2 whole milk

For the cinnamon whipped cream:

- 1 can of coconut milk
- 1 teaspoon of vanilla
- 1 teaspoon of sugar

MAKE IT:

First make the coconut whipped cream:

- Chill the can of coconut milk in the fridge for a few hours (overnight is better). Open the can (don’t shake it!) and remove the top solid layer and place it in a bowl. You can save the liquid for any curry dishes or even smoothies, we’ll only use the solid part.

- Beat the coconut solid layer with the cinnamon and sugar until light and somewhat fluffy. Place in the fridge.

Now the tarts!

1. Simmer the raisins, cinnamon sticks, and bourbon for about 5 minutes. Remove from the heat and let it steep for an hour or so.
2. Preheat the oven at 350F. Butter your tart moulds and add a nice layer of butter at the base, then sprinkle some of the brown sugar, enough to coat the bottom of the mould.
3. Remove the cinnamon sticks and raisins from the bourbon mix and keep the liquid.
4. Thinly slice the bananas and arrange them nicely at the bottom of the mould. Sprinkle some of the bourbon soaked raisins on top.
5. Sift the flour, baking powder, and salt.
6. Beat the regular sugar with the butter until it turns pale. Add eggs, 1 at a time. Beat in vanilla and reserved bourbon. Slowly add half of the flour mix, then the milk, then the rest of the flour. Do not over beat it or it’ll get tough!
7. Spoon batter over the bananas (don’t overflow the mould) and bake for about 30 minutes or until you poke them with a toothpick and it comes out clean.

Once they’re out of the oven, let them cool in a rack for about 10 minutes, then flip them over and remove from the mould.

Top with a dollop of cinnamon coconut cream while they’re hot annnd….see you in heaven!..and on The Maury Show, ’cause maybe you’re the baby’s daddy after all!

Photos and styling: The Artful Desperado