RECIPE IDEA: Gluten Free Banana Almond Cake Made Upside Down
Hi. It’s Lois at Recipe Idea Shop, telling you about this scrumptious Gluten Free Banana Almond Cake. I made it a week ago to share at my Quaker Meeting. Several people remarked how much they liked it and that they wouldn’t have known it was gluten free. I thought it made an amazing coffee cake, and I’ll definitely make it again. Thankfully, there were a couple of pieces left over so I was able to enjoy it more than once.
Besides the delicious flavor, I loved the simple, rich cake and I thought it was perfect for breakfast. I do love my sweets. The texture was fantastic, and the cake was easy to make. I took my tried-and-true Pineapple Upside Down Cake, cut the sugar a bit, and modified it based on the ingredients I had on hand. I didn’t have any regular, granulated sugar or natural, turbinado sugar, so I used all brown sugar in this recipe. It gave it a less sweet, more boastful taste.
I have made Banana Upside Down Cake in the past, and the bananas—although they taste great—don’t look as appealing as pineapple, but the flavor is super good. So this time, after I melted the butter and mixed it with brown sugar, I sprinkled sliced almonds over the whole bottom (which, of course, becomes the top. Then I sliced the bananas in rounds and laid them over the top of the almonds. The batter goes in next, and it’s ready to bake.
Eat is warm or room temperature, and try to not eat the whole thing in one sitting. I know you’re gonna wanna eat this!
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Gluten Free Banana Almond Cake
Topping (goes in first)
- 4 tablespoons butter melted
- 3/4 cup brown sugar
- 1/2 cup sliced almonds
- 2 bananas peeled and sliced in rounds
- 4 tablespoons butter softened
- 1/2 cup brown sugar
- 2 eggs
- 1 5- ounce container of lemon yogurt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1-1/2 cup Bob's Red Mill All Purpose Gluten Free Flour if using wheat flour, substitute equal amount of wheat flour for gluten free
Spread the melted butter in the bottom of a 10-inch cast iron skillet.
Sprinkle the brown sugar over the butter and stir to evenly coat the bottom with moist sugar.
Sprinkle the almonds over the sugar mixture.
Place the sliced bananas in a single layer over the almonds.
Heat the oven to 350F degrees.
Mix the butter, brown sugar, eggs, yogurt, milk, and salt.
Sprinkle the gluten free flour over the wet cake mixture.
Sprinkle the baking powder over the flour and whisk the dry ingredients a bit to mix together.
Using low speed, mix the wet and dry ingredients until thoroughly combined. The cake batter will be thick.
Pour the cake batter over the topping mixture.
Bake at 350F degrees until done, about 30-35 minutes. The Cake will be done when you can insert a toothpick into the cake and no crumbs adhere to it when you remove it.
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