Gluten Free Banana Pineapple Upside-Down Cake

Place the oil, vanilla and soya milk in a jug and set aside.

Mash the bananas in a bowl until well mashed, set these aside while you sort the rest of the dry ingredients.

In a large bowl mix together the caster sugar, plain flour, bicarb, baking powder and cinnamon.

Add the mashed banana and the wet ingredients from earlier into the bowl with the dry ingredients. Mix well with a wooden spoon until thoroughly combined.

Grease an line a square or round baking tin. Sprinkle the sugar into the bottom of the pan and lay pineapple slices over the sugar until filled. Depending on the tin size you should need between 2 and 4 slices of pineapple.

Spoon the cake mix over the pineapple and smooth out. Place into an over preheated to gas mark 5/190c and bake for 30-35 minutes or until golden brown and a skewer or knife pushed into the middle comes out clean.

Once cooked, turn out onto a cooling rack and allow to cool, the bottom becomes the top, the sugar will have given the pineapple a nice sticky top.