Gluten Free Bananas Foster Upside Down Cake Recipe
New Orleans has been on my mind lately. Quite possibly because we had a hurricane of our own tear through town recently. Irma was nothing for us compared to what Katrina was to New Orleans. I experienced the devastation first hand when I went to volunteer just a day after the storm wreaked havoc on this lovely city. To this day, many people I talk to from New Orleans defined their lives as “before the storm” and “after the storm.”
One of the things I have loved most about New Orleans is the spirit of the people who live there. Nothing, not even a devastating category 4 hurricane, seems to dampen that spirit. This Gluten Free Bananas Foster Upside Down Cake Recipe is for you, New Orleans.
Recipe Notes: Make sure you use a good quality gluten free all-purpose flour for this cake. To make this recipe dairy free, substitute rice milk for the milk and dairy free buttery sticks for the butter. I also prefer to bake with Wholesome! organic sugars and, as always, make sure you use pure vanilla extract – not that imitation stuff.
- 4 tablespoons cold butter
- ½ cup plus 2 tablespoons Wholesome! organic brown sugar lightly packed
- 1 tablespoon fresh lemon juice
- 4 teaspoons pure vanilla extract divided
- 3 large bananas divided
- 1 ½ cups gluten free all-purpose flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- ¾ cup Wholesome! organic sugar
- ½ cup milk
- ½ cup melted butter
Preheat the oven to 350 degrees.
Combine the cold butter and brown sugar in a 9-inch cast iron skillet, turn the heat to medium-low, and cook, stirring until the butter melts. Take off the heat and stir in the lemon juice and 2 teaspoons vanilla.
Peel two bananas and slice into ¼-inch coins. Carefully place the banana slices in the brown sugar mixture.
Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, combine the sugar, milk, melted butter, and remaining 2 teaspoons vanilla. Mash the remaining banana well and stir into the batter. Batter will be thick. Spread the batter evenly over the bananas and bake for 30-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool for 2-3 minutes, then run a dinner knife around the edge of the pan, place a serving platter over the skillet, and flip it over. If the cake does not come out of the pan, put it back in the oven for a minute or two to heat the caramel topping.
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