1& 1/2 cups sorghum flour or brown rice flour (I used brown rice flour)
1 & 3/4 cups tapioca flour
1/2 cup almond flour
1 teaspoon xanthan gum
Upside-Down Banana & Maple Syrup Cake
1 & 1/2 sticks butter, plus extra for greasing
1/4 cup firmly packed light brown sugar
1/4 cup maple syrup, plus extra to serve
3-4 bananas, sliced lengthwise
1 cup granulated sugar
4 eggs, beaten
1/2 teaspoon vanilla extract
1 & 1/4 cups gluten-free all purpose flour mix
1/2 teaspoon xanthan gum
ice cream, to serve
1. Preheat oven to 350 F. Grease a 9′ cake pan. Wrap aluminum foil around the outside of the pan to prevent syrup from leaking.
2. Heat 4 tablespoons of the butter, the brown sugar, and maple syrup in a saucepan until the sugar melts and turns golden. pour the mixture into the prepared pan and then arrange the sliced bananas, cut, side down, over the bottom.
3. Cream together the remaining butter and sugar in a bowl until fluffy. Add the eggs, one at a time, stirring well, and the vanilla extract. Sift in the flour and xanthan gum and fold gently into the batter.
4. Spoon the batter over the bananas and smooth with a rubber spatula.
5. Bake in the oven for 40-45 minutes, until golden and the center springs back when lightly touched. Let cool for 20 minutes.
6. Invert onto a serving plate, and serve with ice cream and maple syrup.
** Disclaimer: This recipe is not my own. I found it in Michael McCamley’s Gluten Free Baking book. Check it out for more great recipes like this one!