Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, gluten-free chocolate fudge banana upside down cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Gluten-Free Chocolate Fudge Banana Upside Down Cake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Gluten-Free Chocolate Fudge Banana Upside Down Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have gluten-free chocolate fudge banana upside down cake using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Gluten-Free Chocolate Fudge Banana Upside Down Cake:

1. Get 1 cup almond flour
2. Get 3/4 cup white rice flour
3. Take 1/4 cup sweet sorghum flour
4. Get 1/3 cup GF arrowroot flour/starch
5. Get 2 tsp. GF baking powder (preferably aluminum-free)
6. Make ready 1/2 tsp. Xanthan gum
7. Take 1/4 tsp. Himalayan fine salt
8. Take 2 large eggs, at room temperature
9. Get 1/2 cup coconut sugar
10. Prepare 1/3 cup extra virgin olive oil
11. Make ready 3/4 cup milk
12. Prepare 1 tsp. Pure vanilla extract
13. Make ready 2 oz. roughly chopped GF chocolate
14. Make ready For chocolate banana topping:
15. Prepare 2 Bananas, sliced to about 1/4-inch thick circles
16. Prepare 2 Tbsp. Coconut sugar, divided
17. Take 2 Tbsp. Pure Cocoa Powder
18. Make ready 2 Tbsp. Unsalted butter, melted

Instructions to make Gluten-Free Chocolate Fudge Banana Upside Down Cake:

1. Preheat oven to 375 F Spray an 8-inch round by 3-inch high sides pan with cooking oil and line the bottom with parchment paper circle - For the banana chocolate topping; sprinkle the bottom of the pan with 1 tablespoon of coconut sugar, layer with banana slices and sprinkle with cocoa, remaining sugar and drizzle with melted butter. Set aside - For the cake; whisk together flours, baking powder, xanthan gum and salt
2. In a separate bowl beat eggs, coconut sugar, and olive oil until creamy. Beat in milk, and vanilla. Add to dry ingredients and stir to combine - Pour batter over the top of the bananas and scatter with chocolate chunks. Using a knife swirl the chocolate chunks throughout the batter. Bake for 45 minutes
3. Remove from the oven and cool for 15 minutes. Using a knife loosen the edges of the cake, then place a plate over the top and flip the pan. Peel off the parchment paper

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