Obviously, you have to like banana to enjoy this cake. More importantly, you have to like cooked banana - like banana bread. This Banana Sunshine Upside Down Cake is a fun treat when you want something a little fancier than ordinary banana bread. Although, I have to say we do love the coconut banana bread with a lemon glaze around here - this is right up the alley with that one as far as how much we enjoy it. This cake was dreamed up after realizing I could combine two favorite ideas into one new recipe, the Pear Ginger Upside Down Cake (which we love) and my Sunshine Muffins, which we also love. The result: Banana Sunshine Upside Down Cake! Enjoy!
1/4 cup butter
Remove from heat and mix in:
3/4 tsp ground ginger
1 tsp ground cinnamon
1/2 cup brown sugar
1 Tbsp corn syrup (optional, but can help avoid any crystallization)
Arrange 2-3 fresh, sliced bananas on top of the sugar/butter mixture. I like to use bananas that are yellow, but not covered in brown spots, for the top bananas. They will hold their shape better, and don't add more sweetness to the top.
In a large bowl, mix together:
2 overripe bananas, mashed
3 oz canned crushed pineapple (with juice) (canned in pineapple juice, not syrup)
1 egg
1/4 cup oil
1/4 cup plain yogurt
3/4 tsp vanilla extract
1/4 cup sweetened or unsweetened coconut
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
1/4 - 1/2 tsp baking soda
1/4 tsp cinnamon
Spread the batter gently over the bananas.
Bake at 350 F for ~35 minutes, until nicely browned. Let pan rest 5 minutes on a wire rack. Carefully flip the cake onto the serving tray.
Banana Sunshine Upside Down Cake, just after being flipped onto the serving tray. Yum!
Banana Sunshine Upside Down Cake
In a large oven-proof frying pan, melt:1/4 cup butter
Remove from heat and mix in:
3/4 tsp ground ginger
1 tsp ground cinnamon
1/2 cup brown sugar
1 Tbsp corn syrup (optional, but can help avoid any crystallization)
Arrange 2-3 fresh, sliced bananas on top of the sugar/butter mixture. I like to use bananas that are yellow, but not covered in brown spots, for the top bananas. They will hold their shape better, and don't add more sweetness to the top.
In a large bowl, mix together:
2 overripe bananas, mashed
3 oz canned crushed pineapple (with juice) (canned in pineapple juice, not syrup)
1 egg
1/4 cup oil
1/4 cup plain yogurt
3/4 tsp vanilla extract
1/4 cup sweetened or unsweetened coconut
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
1/4 - 1/2 tsp baking soda
1/4 tsp cinnamon
Spread the batter gently over the bananas.
Bake at 350 F for ~35 minutes, until nicely browned. Let pan rest 5 minutes on a wire rack. Carefully flip the cake onto the serving tray.
Letting rest 5 minutes before flipping onto serving platter.
This is on a plate - it's just a clear, glass platter.
Once flipped, it's ready to eat! You can serve this hot, warm, or cooled. We love it warmed best! Enjoy!
Because we love fruit-filled cakes, I may have made two at once. A Banana Sunshine Upside Down Cake and a Pear Ginger Upside Down Cake. Mmm...
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