Bourbon Banana Cake
It is another lazy Sunday at home. I am feeling a little bored, so I decide to peruse the internet looking for a spark of creativity. There are 4 ripe bananas on the counter and my sweet tooth is calling. I run across a recipe for Caramelized Banana Upside Cake on Averie Cooks and I am inspired. Since my husband is gluten free, I had to get creative in converting the recipe and there one important ingredient missing, Bourbon.
Preheat oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray.
In the bottom of a 9” spring form pan pour
3/4 cup of melted butter
2 tablespoons of bourbon
3/4 cup brown sugar
3-4 sliced ripe bananas arranged in a single layer
2/3 cup butter softened
1 cup white sugar
1 tablespoon bourbon
4 ounces cream cheese
1/4 cup milk
2 cups of Pamela’s Gluten Free Baking & Pancake Mix
Batter should be light and fluffy. Gently add batter evenly over the top of the bananas.
I recommend placing the spring form pan on a baking sheet in the event leakage or overflow. Bake at 350 degrees for 40-45 minutes. Should be a golden brown and when you insert a toothpick partially through it comes out clean. Remove from oven and let cool for at least one hour.
Release from spring form pan and invert onto a platter. Carefully take a butter knife around the edge of the bottom of the spring form pan to loosen the base, gently removing from the cake. Cake should resemble a pineapple upside down cake but with bananas. Slice and serve as is or add a bit of bourbon caramel sauce.