Paleo Kiwi Upside Down Cake

2  tablespoons		honey
3		kiwis,s peeled and sliced
3		medium bananas, slightly browns
1/3  cup		C. cashew butter
2  tablespoons		coconut sugar
1  tablespoon		melted coconut oil
1  teaspoon		vanilla
3		large eggs
1/2  cup		coconut flour
1/2  teaspoon		t. cinnamon
1/2  teaspoon		t. baking soda
1/2  teaspoon		t. baking powder
1/4  dash		t. salt

Tip: Click on the ingredient links to learn the nutritional information for all the Paleo Kiwi Upside Down Cake ingredients. The serving size for any ingredient in Paleo Kiwi Upside Down Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350.

Line the bottom of a springform pan with parchment paper

Drizzle the honey on the bottom of the pan, then arrange sliced kiwis in a single layer to cover.

Mix bananas, cashew butter, sugar, coconut oil, vanilla and eggs in a stand mixer until smooth.

In a small bowl, sift together the coconut flour, cinnamon, baking soda, baking powder and salt.

Add the flour mixture to the liquid mixture and combine until thick but slightly runny. Pour the mixture over the kiwis.

Bake 40-45 minutes until slightly browned and a toothpick comes out clean.

Let the cake cool 10 minutes before removing the springform.

Cool another 20 minutes before carefully flipping the cake over a wire rack or cake stand.