2small mangoespeeled and sliced into long, flat slivers
2tablespoonsbrown sugar
2tablespoonscoconut oil
¾cupsmashed ripe bananasabout 1.5
1/4cupsugar
1/4cupbrown sugar
2.5tablespoonsolive oil
3tablespoonsalmond milk
2tablespoonsapplesauceor additional mashed banana, milk, or yogurt
½teaspoonvanilla
1cupwhole wheat flour
1tablespoonground flax seed
Scant ½ teaspoon baking soda
1/4teaspoonsalt
1/4teaspooneach: ground cardamomcinnamon
1/8teaspooneach: ground gingercloves, nutmeg
Instructions
Preheat oven to 350 degrees F.
Toss the sliced mangoes in the brown sugar. In a 8 or 9-inch ovenproof skillet, add the coconut oil over medium heat. Once melted and hot, add the mango slices (laying them out in a decoration you’d want to see on top of a cake). Cook for about five minutes, or until mango starts to caramelize and brown (but not break down). Remove from heat and set aside.
Meanwhile, combine the banana, sugars, oil, milk, applesauce and vanilla and whisk together. In another bowl, whisk together the flour, flax seed, baking soda, salt and spices. Gently stir the dry into the wet ingredients until just combined.
Pour batter over the mangoes in the skillet and bake for 15 to 20 minutes, or until top is set and springs back under your finger. Let cool for a minute—and one minute only, or else it will stick!—before removing the cake from the pan. I did this by place a large plate over the top of the skillet, firmly grasping the handle with an oven mitt and inverting the pan so that the cake flopped out onto the plate, thankfully in one piece.