Name: Gluten Free Banana Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Yield: 10 servings
Ingredients: 200ml sunflower oil; 1 tsp vanilla extract; 50ml rice milk (or nut milk if you prefer); 350g ripe bananas, peeled; 200g caster sugar; 225g gluten free plain flour; 1 tsp bicarbinate of soda; 1 tsp baking powder; 1/2 tsp cinnamon; 2tbsp sugar; 2-4 rings pineapple

Method

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.

Nutritional Information (Per serving)

Cals

367

Carbs

49_g

Fibre

1_g

Fat

19_g

Sugar

28_g

Protein

2_g

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

Your Comments

There's no comments on this recipe, why not leave one?