Make this Gluten-Free Upside-Down Banana Split Cake with Golden Syrup it is irresistible. Make sure that your bananas are not too ripe for this Upside-Down Banana Split cake as they will soften while baking. Serve warm, topped with peanuts and extra golden syrup.
Gluten-Free Upside-Down Banana Split Cake with Golden Syrup Recipe
Serves 6
Ingredients:
5 firm small bananas, halved lengthwise
½ tsp flaked sea salt
2 cups gluten-free plain flour
2 ½ tsp gluten-free baking powder
½ cup caster sugar
⅓ cup coconut sugar
¼ tsp ground allspice
150g gluten-free unsalted butter, softened
3 eggs, at room temperature
¾ cup milk
Chopped salted peanuts, to serve
Golden syrup, to serve
Peanut butter caramel
50g gluten-free unsalted butter, chopped
⅓ cup golden syrup
1 tbsp smooth peanut butter
Method:
Preheat oven to 190°C (170°C fan forced). Line a lightly greased 20 x 30 cm slice tin with non-stick baking paper.
To make the peanut butter caramel, place the butter and golden syrup in a small saucepan over medium heat and stir until butter is melted. Bring to a simmer and cook for 1 minute, or until caramel is thickened. Take off the heat, add peanut butter, and mix to combine.
Pour the caramel into the base of the tin. Arrange bananas cut-side down into the caramel, sprinkle with sea salt. Set aside.
Place the flour, baking powder, sugar, coconut sugar, ¼ tsp table salt and allspice in the bowl of an electric stand mixer with paddle attached. Mix on low speed until evenly combined. Add the butter and beat on medium for 1-2 minutes, or until mix has a sandy texture.
Whisk the eggs and milk together. Gradually add the egg mixture and beat until smooth. Pour over the bananas and bake for 35-40 minutes, or until a skewer inserted comes out clean.
Set aside in the tin to cool for 10 minutes, before carefully inverting onto a plate.
Serve warm, topped with peanuts and extra golden syrup.
Smart Tip:
Make sure that your bananas are not too ripe for this cake. They will soften while baking. Gluten-free flour weighs less than regular flour. One cup generally weighs 135g.
