Gluten-Free Almond Cake With Caramelized Bananas

At Kauai’s Palmwood, a boutique bed and breakfast run by Eddi Henry, the morning repast ranges from grilled avocado and French-style omelets to this upside-down almond cake topped with caramelized bananas. Henry says it’s an adaptation of the gluten-free cake recipe on the back of the Bob’s Red Mill almond flour bag. She melts a little butter and sugar in a cast-iron skillet, then adds bananas, sliced lengthwise, and allows them to caramelize. Then she pours the batter on top, so when the baked cake is flipped from the pan, the caramelized bananas glaze the top.

Bob’s Red Mill Amazing Almond Cake

¾ cup butter, softened 1 cup sugar 4 eggs ½ cup milk 1 teaspoon vanilla extract ¼ teaspoon almond extract 1½ cups almond flour or meal ½ cup organic coconut flour 2 teaspoons baking powder ¼ teaspoon sea salt

1. Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper or oil and flour pan well; set aside.

2. In an electric mixer, cream butter and sugar until light and fluffy, 7 to 10 minutes. Add eggs, one at a time, and beat until fully blended. Add milk and extracts and mix until combined.

3. In a separate bowl, combine Bob’s Red Mill almond meal/flour, coconut flour, baking powder and salt.

4. Add the flour mixture to the butter mixture and beat until creamy.

5. Divide batter evenly between the prepared cake pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, about 25 minutes. Let cool completely.