Gluten-Free Banana Upside-Down Cake
There's so much you can do with a nice gluten-free chocolate cake mix. Look for it in the HealthMarket aisles. Fans of chocolate and bananas will be all over this one.
Servings and Ingredients
|½ c. Hy-Vee butter|
|½ c. firmly packed brown sugar|
|2 ripe bananas, peeled, diagonally sliced|
|1 Hy-Vee Health Market Gluten-Free Chocolate Cake Mix|
|1 c. water|
|3 Hy-Vee large eggs|
|1 tsp. vanilla|
- Brown butter by placing 1/2 cup in a small skillet over medium heat, stirring occasionally. Once melted, it will begin to foam before browning. Once a nutty odor and deep amber color develops, about 5 to 8 minutes, remove from skillet and place into large bowl to cool.
- While brown butter is cooling, evenly sprinkle brown sugar in the bottom of a greased tall walled 8-inch cake pan. Arrange sliced bananas on top of brown sugar; set aside.
- Pour cake mix into bowl with cooled brown butter. Add water, eggs, and vanilla; stir to combine. Pour cake mixture over bananas in 8-inch cake pan.
- Bake 43-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
200 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 50mg
- Sodium: 210mg
- Total Carbohydrates: 32g
- Protein: 2g
Vitamin A 4%
Vitamin C 2%
Hy-Vee Test Kitchen