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Banana, Coconut, Pineapple Upside-down Cake

April 27, 2009

Banana, Coconut Pineapple Upside-down CakeI was craving some pineapple cake last night, and decided to give a gluten free cake a whirl! I looked at a bunch of other cakes online, and finally came up with this one based on a few others.

I sweetened the cake part with banana (which is where the banana comes in in the title šŸ™‚ ), so it is not too sweet. I also only made a bread pan size, so I am sure you could double it and use an 8×8 sized baking pan to make this.

It is a very moist cakey, bready type of yummyness, and I have no idea if it comes close to pineapple upside-down cake (being that I haven’t had one… maybe ever), so if you make it, let me know!

Topping Ingredients:

  • 1/2 can of pineapple or about 2 1/2 rounds of fresh pineapple about 1/4 inch thick.
  • 1/5 c. honey
  • 1 tbs. butter
  • 2 tbs. shredded unsweetened coconut

Cake Ingredients:

  • 1 1/2 c. almond flour
  • 1/4tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 banana
  • 1 1/2 eggs (I gave the other half the egg to the dog… though you could probably use 2 eggs)
  • 1 tbs. butter
  • 1/4 c. coconut milk

1. For the topping, mix the butter and honey together in a pan and bring to a simmer. Add in the coconut.
2. Pour topping into a parchment paper lined 1.5 qt. bread pan (only the bottom needs to be lined).
3. Place pineapple slices in a row on the bottom of the pan.
4. Mix together the dry cake ingredients and set aside.
5. In a blender, blend wet ingredients until smooth and then mix into dry ingredients.
6. Pour batter over the pineapples and bake at 350 degrees for about 50-55 minutes.

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