Gluten Free Upside Down Banana and Maple Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-upside-down-banana-and-maple-cake

Posted On: 17th May 2022

I love a good easy cake, and this gluten free cake is a chuck it all in one, baked slowly you get a lovely moist cake with a soft banana top. It is a great way to use up override bananas. Serve with some custard and this is a great pudding, it is best served warm but no reason you can't eat it cold too...if it lasts that long. It is the maple syrup that gives this cake it's moist texture and paired with a caramelised banana top they complement each other perfectly.

Gluten Free Upside Down Banana and Maple Cake

Ingredients

160g unsalted block butter
75g maple syrup
140g dark brown sugar
4 eggs
1 mashed banana
150g ground almonds
150g gluten free self raising flour
1tsp bicarbonate of soda
2 bananas
2-3tbsp sugar

Preparation Time: 15 Mins
Cooking Time: 1 Hour 15 Mins

This recipe contains

Dairy, Egg, Tree Nuts

Method

1. Break up the unsalted butter into a bowl, this recipe is best done using proper butter rather than margarine.

2. Add the maple syrup and sugar to the bowl with the butter and use an electric whisk to beat together.

3. Add in the 4 eggs and mashed banana and whisk again until well combined.

4. Sift in the ground almonds and gluten free self raising flour along with the bicarbonate of soda and whisk a fine time until fully combined.

5. Pre heat your oven to gas mark 3 and grease and line a 10in round baking tin.

6. Sprinkle the 2-3tbsp of sugar (either brown or white is fine) into the bottom on the greased tin)

7. Cut your two bananas in half length ways and place cut sides down (so the flat side is flat in the tin), the sugar will caramelise with the banana.

8. Pour the cake batter over the top of the bananas and level with a spatula.

9. Place in the oven and bake for around 1hour to 1 hour 15 mins. It should be well browned and a skewer pressed into the centre should come out clean.

10. Let is sit in the tin or 5 or 10 mins to cool slightly then turn out onto a cooling rack. This is a cake best served slightly warm but it completely fine to eat cold too. Goes great with a side of custard!

This recipe makes 12 slices
Nutritional info per slice