Ingredients
Caramelized Topping
- 1/4 cup butter (1/2 stick)
- 1/2 cup light brown sugar
- 2 tbsp dark spiced rum
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 3 bananas, sliced down the middle
Banana Cake
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 large ripe banana, mashed (about 1/2 cup mashed)
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 2 tbsp dark spiced rum
Instructions
- Preheat oven to 350 and parchment line + nonstick spray a 9×9 pan. Make sure it is well greased.
- Start by preparing the banana bread mixture.
- In a small bowl, mix together almond flour, baking soda, cinnamon, and salt.
- In a large bowl, mash banana. Whisk in two eggs, coconut oil, maple syrup, vanilla, and rum.
- Add dry ingredients to wet and stir until combined. Set aside while making caramel.
- In a sauce pot on the stove, heat butter over medium-high heat until melted. Once melted add brown sugar. Bring to bubble and stir occasionally, it will take 3-4 minutes for the sugar to become smooth, you don’t want any clumps. Once it starts to be smooth, turn off heat right away and move burner off. Stir in rum, cinnamon, and vanilla (it will bubble). Immediately pour into greased 9×9.
- Place bananas face down in the caramel in a row. Pour the banana cake batter over top and spread evenly. Bake for 30 minutes or until toothpick inserted comes out clean.
- Let cool 10 minutes before running a knife around the edge of the cake. Place a large plate on top and flip over gently. Remove parchment paper if stuck. Bananas should be face and caramelized. Let cool another 20 minutes before cutting.
- Cut into 9 even slices. Serve with vanilla ice cream and sea salt.
Category: dessert, cake, gluten freeMethod: ovenCuisine: AmericanDiet: Gluten Free
