Banana Flour Pineapple Upside Down Cake

Gluten-Free Banana Flour Pineapple Upside Down Cake

  • 1 can Native Forest® Organic Pineapple Slices (drained)
  • 4 Tbsp butter or vegan alternative
  • 1 2/3 cup Let's Do...Organic® Banana Flour
  • 1/2 cup Coconut Sugar
  • 1/2 cup Coconut Syrup (or agave)
  • 3 Tbsp egg replacer dissolved in 6 Tbsp of water
  • 2 ripe bananas, mashed
  • 2/3 cup Let's Do...Organic® Shredded Coconut
  • 3/4 tsp baking soda
  • Preheat the oven to 350°F.
  • Grease a 8×8-inch square pan and layer the Native Forest sliced pineapple at the bottom of the pan and sprinkle a little coconut sugar over the pineapple slices.
  • In a mixer, beat the butter, sugar, and syrup.
  • Add the egg replacer and mix again.
  • Stir in the bananas, flour, baking soda and shredded coconut until well blended.
  • Spread into the prepared pan. Bake 30-40 minutes or until the top is golden brown.
  • With a knife or spatula, separate the cake from the sides of the pan. Invert onto a plate and enjoy!

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