Gluten free banana cake with almond topping made the easy way, like pineapple upside down cake
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 228kcal
Author: Lois Carter Crawford
Ingredients
Topping (goes in first)
4tablespoonsbuttermelted
¾cupbrown sugar
½cupsliced almonds
2bananaspeeled and sliced in rounds
Cake Batter
4tablespoonsbuttersoftened
½cupbrown sugar
2eggs
1 5-ounce container of lemon yogurt
½cupmilk
1teaspoonvanilla
½teaspoonsalt
2teaspoonsbaking powder
1-½cupBob's Red Mill All Purpose Gluten Free Flourif using wheat flour, substitute equal amount of wheat flour for gluten free
Instructions
Topping
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.
Cake Batter
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.