Upside-down banana and hazelnut cake

Upside-down banana and hazelnut cake


An upside-down banana and hazelnut is not only delicious, but its gluten-free to boot!

The ingredient of Upside-down banana and hazelnut cake

  1. 3/4 cup firmly packed brown sugar
  2. 2 medium bananas, thinly sliced
  3. 185g butter, softened
  4. 1 teaspoon vanilla essence
  5. 3 eggs
  6. 1 1/3 cups hazelnut meal (ground hazelnuts)
  7. 1/3 cup rice flour

The instruction how to make Upside-down banana and hazelnut cake

  1. Preheat oven to 160u00b0C/140u00b0C fan-forced. Grease a 22cm (base) round cake pan. Line base and side with baking paper. Sprinkle base with 2 tablespoons sugar. Arrange banana over sugar.
  2. Using an electric mixer, beat butter, vanilla and remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Stir in hazelnut meal, then flour. Mix until just combined. Spread mixture over banana slices.
  3. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Carefully turn out onto a wire rack to cool. Serve.

Nutritions of Upside-down banana and hazelnut cake

calories: 272.46 calories
calories: 19.4 grams fat
calories: 9 grams saturated fat
calories: 21.4 grams carbohydrates
calories: 3.6 grams protein
calories: 86 milligrams cholesterol
calories: 130 milligrams sodium
calories: NutritionInformation

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