Gluten Free Banana Almond Cake is a terrific breakfast cake.
If you like upside down cake, you are gonna love this Gluten Free Banana Almond Cake.
Gluten Free Banana Almond Cake made like an upside down cake...delish!
This scrumptious Gluten Free Banana Almond Cake is an adaptation of my tried-and-true Pineapple Upside Down Cake. The first time I made it I took it 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. With the pandemic, I can't share my goodies right now, but I can still share the recipe with you.
Besides the delicious flavor, I love the simple, rich cake and I think it is perfect for breakfast. I do love my sweets. The texture is fantastic, and the cake is easy to make. Bananas are sweet so I reduced the amount of sugar I usually use in my upside down cake recipe. I also 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 it warm or room temperature, and try to not eat the whole thing in one sitting. I know you're gonna wanna eat this!
What You Need
You will need measuring cups and spoons, a bowl, an electric mixer, and a cast iron skillet. Whatever you buy, get the best tools you can afford. You'll never be sorry.
Gluten Free Banana Almond Cake Recipe
Gluten Free Banana Almond Cake
Ingredients
Topping (goes in first)
- 4 tablespoons butter melted
- ¾ cup brown sugar
- ½ cup sliced almonds
- 2 bananas peeled and sliced in rounds
Cake Batter
- 4 tablespoons butter softened
- ½ cup brown sugar
- 2 eggs
- 1 5- ounce container of lemon yogurt
- ½ cup milk
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1-½ cup Bob's Red Mill All Purpose Gluten Free Flour if 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.
https://recipeideashop.com/gluten-free-banana-almond-cake/
Recipe Nutrition Information
This recipe is GF, SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Gluten Free Banana Almond Cake Nutrition Label. Each serving is 1/12 of a 10-inch cake.
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Ever eat Pineapple Upside Down Cake? This Gluten Free Banana Almond Cake is even better! And just as easy.
*Allergen Key
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop April 19, 2017 and updated October 17, 2020.
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