Gluten-Free Gingerbread Banana Upside Down Cake
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 3 tbs butter
- 2 tbs coconut sugar
- 1 tsp blackstrap molasses
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 2 bananas (halved and sliced lengthwise)
- 1 cup almond flour
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup + 1 tbs milk of choice (I use almond)
- 2 eggs (beaten)
- 1/4 cup butter (softened)
- 2 tbs blackstrap molasses
- 2 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350°F. Grease cake pan; set aside.
Step 2
In a saucepan over medium heat combine butter, sugar, molasses, ginger and cinnamon. Whisk until combined and smooth.
Step 3
Pour into bottom of greased cake pan in an even layer.
Step 4
Arrange banana slices however you would like pressing firmly into caramel layer.
Step 5
In a large mixing bowl combine dry cake ingredients almond flour through sea salt. Mix until well combined.
Step 6
Gradually stir in wet ingredients milk through vanilla. Whisk vigorously until smooth.
Step 7
Stir in spices until just combined.
Step 8
Pour cake batter on top of caramelized banana layer.
Step 9
Place into preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 10
Let cool completely before serving.
Step 11
When ready to serve, gently flip cake pan upside to release cake.
Step 12
Slice, and enjoy!
Step 13
Save recipe for the next time?
