Indulge in a delightful Easy Delicious Gluten Free Banana Walnut Cranberry Upside Down Cake, perfect for any occasion. Enjoy every bite!
Indulge in a Delightfully Moist and Flavorful Dessert
In the world of culinary creativity, gluten-free baking is a delightful challenge that opens the door to a variety of unique flavors and textures. One such example is the Gluten Free Banana Walnut Cranberry Upside Down Cake. This dessert not only boasts the comforting tastes of ripe bananas and crunchy walnuts but also incorporates the tartness of cranberries, creating a harmonious blend that is visually appealing and delectable. The upside-down cake method adds an exciting twist, presenting an eye-catching display that entices dessert lovers.
Baking this cake is not just about following a recipe; it’s about enjoying the process and embracing the humor that can come with it. The combination of fun and flavor encourages bakers of all skill levels to experiment in the kitchen. With each step, from mixing the ingredients to flipping the cake upside down, the experience is filled with creativity and joy, making it a perfect addition to any gathering or special occasion. Gluten-free recipes like this one prove that dietary restrictions don’t have to compromise taste or enjoyment.
Indulge in a Whimsical Twist: A Delectable Dance of Flavors in Every Slice!
Comedy Kitchen with Chef Cell was recorded on a cell phone in front of a fake audience. Banana, walnut, cranberry, upside down cake. Are you kidding me? All gluten-free. It’s not a pineapple upside down cake. There’s plenty of those, right? Why is it What is it about pineapples? It always has to be a pineapple, right? No.
Hey guys, Chef C right here. Almost jumped out of me boots. That’s right. Comedy Kitchen with Chef Cell is on the air or on YouTube or wherever the heck you are. By the way,.
Come to Facebook. Comedy Kitchen with Chef Cell. Yeah, we got a couple little diddies on there, too. Listen, we’re almost at 70,000 subscribers. I don’t know what’s going on, but I do know what’s going on because it’s fun, you know? It’s not like And then you take the sugar and.
Just fun, but real baking, real cooking. We have a good one for you today. It’s a banana, walnut, cranberry, gluten-free upside down cake. It’s not a pineapple upside down cake. There’s plenty of those, right? Why is it What is it about pineapples?.
There always has to be a pineapple, right? No. No. What? Because it’s hard to hold. You’re going to hurt your freaking hands because you got to put it upside down when you’re trying to meet. But seriously, what? Because they eat it every day. Three times a day on Gilligan’s Island. You have to have.
It. Actually, that’s pretty cool. And guys, before you ask, Ginger All right, so let’s get going with this gluten-free delight. Please like, because when you like, it means that you like me. And then I sit in bed at night and I go, they like, they.
Really Hey, let’s get going with the ingredients and then the baking. Let’s have fun today. Down to the banana. Well, thank you, Chef Cell. I’m down here in the kitchen and stuff. All right, here we go. For the topping, 50 gram or 3 and 1/2 tablespoon of softened butter. Come on, you like that stuff.
Unsalted, please. And then we have 50 gram or 1/4 of a cup of light brown sugar. Not the dark stuff. We want the light stuff. We’re not going heavy today, folks. We’re going like semi molasses. For all you chefs, you know what I’m talking about. You see, I know stuff. This guy. And I want three ripe bananas. Cuz the little bit of darkness.
Is fine. People get like, “No, they have to be totally black if you want to bake with them.” Yeah, you got to get them out of the freaking dumpster. No, you don’t. This is it. I’m sorry, but I get like that about bananas. And now for the sponge or the cake. I think the British call it sponge, right? On that show, the uh that.
Hollywood guy. I love him. That’s a great show, by the way. That British baking show. It’s great. Anyway, for the sponge, I want 100 gram, which is really like a half a cup minus one teaspoon of butter softened. Here it is in the corner waiting on deck. And I want also 100 g or a half a cup of again of light brown sugar right there. And two medium.
Eggs or two large eggs. Doesn’t matter. Room temperature is better. It doesn’t matter. Also, it’s just it’s easier to mix. It doesn’t get hard. Okay. When it’s cold in there, it gets gets like a a hardness to it. You don’t want that. A teaspoon of vanilla extract right here. A tablespoon of maple syrup, which is right here. 100 grams or 3/4 of a cup of.
Glutenfree selfraising or self-rising flour. That’s right here. Now, I’ll put a mixture of gluten-free flowers and starches you can put together to make this. And then measure out 100 grams or threequarters of a cup or just you can use uh I think they have self-rising gluten-free flour in the stores. Look it up or look it on. Look it on or look it.
Up or look it on Amazon. Look it on Amazon. I just wrote their new tagline. And remember look it on and look Oh, I forgot it already. One teaspoon of glutenfree baking powder. Most of it is. Just check if you’re, you know, sensitive. And I also put in there about a teaspoon and a half of just salt. Kosher salt is fine.
And chocolate chips. Here we go. See, you know, half to 1/4 cup is fine. Put them in the crumb. And dried cranberries and walnuts. They don’t have to be sugar glazed. It’s okay. By the way, before I forget, I want you to get, if you can, a spring form pan. I will show you that because that’s what you’re going to put this stuff in to bake it. Upside down,.
Of course, as I will show you. All right, let’s go. for the topping. Very simple. Get that brown sugar in there. That’s softened butter. Butter. It’s like butter. I would say use the whisk, but I would be wrong to mix it up. Fluff it up. You got to go with the spatula. When it’s kind of.
Gooey and a little bit flowy, you can move to the whisk. But right now, I’m just going with the spatula, you know, cuz if it sticks, you go like this. See? Oh my god. How easy, right? We’re going to smear this all over the inside of this pan cuz that’s going to cause the browning on the sides and the.
Top. Mash it. See what I’m doing? I’m mashing it. All right. I have the mushed up butter and that light brown sugar. And now you’re just going to kind of mash it into the bottom. I sprayed this straight edge spatula. If you have one, you can use a spoon, maybe back of a spoon. This is the stuff that’s going to brown up on you when you put the bananas.
Down. Wind up on the top, right? Yeah. Yeah. I mean, it’s basic. Is it physics? I don’t know. It’s geometry. It’s something. I’ll be back when this is fairly spread out. See, that’s all. Smear it. You can use your fingers, too, if you’re clean. And lay your bananas in cut side.
Down almost to the edge if you want. Depends on how many bananas you have. I think I got three or four. I didn’t count. I should, but I didn’t. You’re going to have havies. You’re going to have holies. So, you have a heavy. Stick a heavy over here. Another one over.
Here. I like it. That’s all. Boom. See? Bananas. Next step coming up. And now for the cake pot or the crumb. Get that softened butter in there. and that light brown sugar. I’m going to dare use the whisk. I didn’t use it for the topping, but who knows? Who knows? You know, baking is a.
Weird thing, folks. Sometimes it happens, sometimes it doesn’t. Except on this show, cuz I can do things over and edit. Cream it together, baby. And by the way, you want a large mixing bowl. More involved than the topping was, as you could see. Well, as you will see. And we go to our.
Eggs. Stick them both in there. Usually they say one at a time, but today isn’t usual cuz it’s me. scramble them up and work in that sugar and butter mixture and go to town. As my dad used to say, man, look at him. He’s going to town. Where’s he going? What’s in town? He has to go.
To town. And let’s add our vanilla maple syrup. Combine. Combine. And that flour. Self-rising flour.
And I grab the spatula out again. Spatulas, they can never rest, you know. The guy’s like, “Hey, man. Give me a rest. You got the freaking rest. What do you want?” I’m like, “No, spatula. Get the hell off that freaking rack and get in there. People want quality.” My folks, my peoples. Okay. At this.
Point tells us that it’s time to add your little additives. No, no, not not additives. I’m sorry. Additions. Cranberries and walnuts. I don’t know. Like less little less than a quarter cups. I want to get some chocolate chips in there, too. I like that. And some chips. Skimpy cord is.
Fun. Perfect. See, that’s all. Just like you say, “Hey, man, there’s stuff in here.” And it tastes good. Bring in my bananas. There they are waiting. I came around to this side so you can see the pork. Try to spread it out amongst. Then you’re going to bake this 30 35.
Minutes at that 350, which I hope is ready. Man, come on, guys. Make sure to get it to the edge so you don’t have to worry about that. You know, you’re sitting there, right? You’re reading the paper while it’s baking. You’re like, “Oh, shoot. Did I get it to the edge? I didn’t. I don’t think I did. Honey, honey, fix.
It.” You know how that goes, right, guys? And let’s just get a level now. Sorry, bananas. I didn’t mean to suffocate you, but you’re going to come out on top. There you go. Give it a bang. Let it settle and get it in that oven. I’ll see you in about a half hour. When you get it out of the oven, cool it down.
A good half hour to an hour. That’s the moment of truth. When you turn it upside down and open it. Well, she’s out of the oven. That’s going to be the bottom, by the way. Look how beautifully brown that is. Boy, I wish it was the top. No, I don’t. No, I don’t. Wait, I don’t know. I’m I’m confused. It’s It’s It’s the top bottom top.
Anyway, it was in 25 minutes at 350. Then I turned it down to 3:25. See the edges there? They started to get a little bit too brown for me. And gluten-free flour kind of tends to brown a little faster. So, I moved it down to 325. Then I went five minutes, 4 minutes, and then maybe 3 minutes. That’s going to be up to you. And the.
Toothpick, see, goes right there. Stick the toothpick in. Comes out clean. You got a winner. Total between 35 and 40 minutes. You should be fine. And now, let’s just let it cool. There you have it, folks. Banana, walnut, cranberry, upside down cake. Are you kidding me? All gluten-free from every angle. Look at.
That. Look at that crust, man. That’s going to be sweet. Sweet. I threw some fruit on the top. You can do that, too. But look at this. My gosh. Anyway, please subscribe. Please like. We’re going to hit 70,000 subscribers pretty soon. And I have a major announcement coming up very, very soon. So again, ladies and gentlemen, from Comedy.
Kitchen with Chef Cell, I bid you goodbye.
