Spectrum Warriors: Life Through The Autism Spectrum

Upside Down Banana Cake – Gluten Free

Today I am bringing you a delicious treat that any banana lover will adore. It is sweet and full of banana flavour but simple and very easy to make.

Yesterday evening we went over to my mothers for supper. She made a delicious roast beef in the slow cooker which literally melted in your mouth as you ate it. After picking the Monkey up at school he asked if there would be desert. Who cares about the main course right he only eats supper to get desert later. I had planned on making an Upside Down Apple Cake since we currently have at least 10 lbs of apples from our first apple picking trip this year. He of course didn’t want apples he wanted banana.

I figured why not. Banana’s in place of the apples should work, right? Boy did it ever. I think this recipe could easily be made with apples and apple sauce instead or for a fall twist some pumpkin puree in the cake and apple slices on the bottom. That sounds divine and will be on the menu come October.

So out of a desire for a banana’s this was born:

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Look it all that caramel goodness.Yum!

Upside Down Banana Cake

  • 1/3 cup butter or non – dairy margarine
  • 1/2 cup dark brown sugar, packed
  • 3 bananas, peeled and sliced (not to ripe)
  • 1 1/2 cups gluten free flour (I used my all-purpose flour blend from here)
  • 1 teaspoon baking soda
  • 1/3 cup butter or non-dairy margarine, softened
  • 3/4 cup dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 overly ripe banana, mashed
  • 3/4 cup milk or non-dairy milk of choice plus 1 tablespoon apple cider vinegar

 

*Note that if the flour blend you use does not have guar gum or xanthan gum that you will want to add 1 tsp of one or the other to your 1 ½ cups of flour.

Instructions

Preheat oven to 350F/180C. Butter a 9×9-inch pan.

Melt butter in a saucepan over medium heat. Once it starts to bubble, add sugar and let simmer on low heat for 3 minutes until thick and smooth. Pour into prepared pan and spread out evenly along the bottom using a spoon.

Place banana slices over caramel in even rows.

In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in mashed banana. On low speed you will then add your flour and baking soda and mix until smooth. Slowly pour in the milk and beat just till fully incorporated. Do not over mix.

Pour batter carefully into pan over bananas and smooth the top. Bake for 40 – 50 minutes or until golden and a toothpick or knife inserted into the center of the cake comes out clean. Let the cake cool 15 – 20 minutes then invert cake onto a plate or cutting board.

Serve warm or at room temperature.

If you want to make this using apples I would slice 1 or 2 apples, depending on how big they are, and put those on the bottom. In the cake I would sub 1/2 cup of apple sauce for the banana, cut the milk to 1/2 cup and add 1 tsp of cinnamon to batter.

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Enjoy!

Sabrina

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4 Comments

  1. Ema Jones

    How about adding almond milk here?

    • Most definitely! I wrote milk but I usually use coconut milk in most everything I make. Unfortunately my mother can not drink coconut or almond so I did use regular in this cake.

      • Ema Jones

        Okay, taste enhances when you exchange ideas. Happy cooking ❤ ❤

  2. This looks so delicious! Love this idea.

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