Gluten Free Banana Foster Cake

One of my favorite desserts is warm Banana Foster over rich vanilla ice cream. This recipe is the love child of Banana Foster and a moist gluten free pound cake. Yes, I said, moist and gluten free in the same sentence. The caramelized bananas in butter and brown sugar keeps the cake moist and luxurious. You'll never think to make banana bread again with your mushy bananas, you have other options and this one is addicting!

Banana Foster was made in New Orleans and is considered an American Dessert. The dish was created at the restaurant Brennan's in New Orleans, Louisiana, by Ella Brennan and the restaurant's chef Paul Blangé in 1951. Some ignite a banana liqueur or dark rum to make this dessert flambe. I opted to make this recipe gluten free/alcohol free and used rum flavoring.

Let's get started, you'll need:

King Arthur Muffin Mix - Gluten Free

3 ripe bananas- sliced in medallions

3 tbsp. butter

1/4 cup dark brown sugar

1 tsp rum flavorings or 1/4 cup dark rum

1/2 tsp nutmeg

Vanilla frosting for decorating

This is recipe is a nod to "Semi-Homemade by Sandra Lee" since it started with a King Arthur Gluten Free Muffin Mix.

Prepare according to the box directions and add the nutmeg (fresh preferred). Put in a pan sprayed with coconut oil and bake for 20 minutes. The cake will not be completely cooked but stable enough to use a straw and make holes in the cake.

This will allow the caramelized bananas to seep into the cake.

As the cake is baking, let's make the yummy bananas. In a sauce pan melt the butter and add the brown sugar. When it is combined and bubbling, add the flavoring and remove the heat. Gently stir in the sliced bananas. Make sure the bananas are completely covered by the brown sugar mixture.

After 20 minutes remove the cake from the oven and punch holes with a straw. Gently cover the top of the cake with the banana mixture and return to the oven for an additional 12 minutes. The top will set as the cake cools off.

Once cooled, the cake is ready for your special touches. I like to put small touches of vanilla frosting around the edge of the cake. Use the frosting sparingly since the topping is already very sweet. A dusting of dark coco powder would be a delicious substitute for the frosting.

A delightful (alcohol infusion) for this dessert would be a dark rum sauce (2 tbsp butter, 1/4 cup of dark rum, 2 tbsp of cornstarch and 1/4 cup of heavy cream) served warm on the side. You can make this dessert over the top with your creative ideas!

Enjoy -