Blog: Strawberry Banana Upside Down Cake

Blog: Strawberry Banana Upside Down Cake

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Strawberry season is my absolute favorite time of year! Every year, strawberries are the first local fruit that arrive at my farmers market. They are dark and sweet and juicy and remind you what a real strawberry should taste like (not like what you get at the grocery store out of season). Every spring, my family goes through at least 6 gallons of freshly picked strawberries. All of those berries mean a lot of slicing time for me.

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I was recently gifted a set of Calphalon Contemporary SharpIN™ Cutlery and it has been amazing. These knives are so sharp because they have built in sharpening stones right in the slots of the knife block. The extra sharp knives make kitchen prep a breeze. Now I just want to think of more things to slice and dice so I have an excuse to use every knife in the set.

To honor strawberry season, I have created a Gluten Free Strawberry Banana Upside Down Cake. Although I call it a cake, it is really more dense like a banana bar. It only lasted for about an hour, so I guess it was a hit amongst my taste testers. :)

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Gluten Free Strawberry Banana Upside Down Cake

For the cake:

  • 2 ripe Bananas, mashed

  • 1 2/ C GF 1-to-1 Flour

  • 1/2 tsp Baking Soda

  • 1/2 tsp Baking Powder

  • 1/2 tsp Cinnamon

  • 1/4 tsp Salt

  • 1/2 C Coconut Oil, melted

  • 1/4 C Sugar

  • 1 Large Egg

  • 1/2 tsp Vanilla

  • 2 Tbsp Maple Syrup

For the topping:

  • 1 lb Fresh Strawberries, sliced

  • 1/4 C Light Brown Sugar

  • 2 Tbsp Cornstarch

Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper.

Place the sliced berries into a large bowl. Combine the brown sugar and cornstarch and pour over the berries. Stir gently to coat the berries with the sugar. Set aside to rest while you mix the cake.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Mix well and set aside.

In the bowl of an electric mixer, combine the coconut oil and sugar. Beat on medium high speed for 2-3 minutes. Add the egg. Beat for an additional 60 seconds. Add in the vanilla and maple syrup. Turn the mixer to low speed. Slowly add the flour mixture to the wet ingredients. Stir only until incorporated. Remove from mixing stand and fold in the mashed bananas. Let batter sit while you prepare the pan.

Line the bottom of the pan with your sugared strawberries. Do not pour the liquid into the pan. Gently spoon the cake batter on top of the berries, so as not to disturb your pattern.

Bake in preheated oven for 25-30 minutes, until top springs back when gently poked.

Remove and cool in pan for 10 minutes, then gently flip over onto a cooling rack to cool completely.

Store leftovers in an airtight container in the refrigerator.

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