Caramel Upside Down Banana Cake

To make a gluten-free Caramel Upside Down Banana Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better texture. Additionally, check that all other ingredients, like baking powder and baking soda, are gluten-free.

To store leftover Caramel Upside Down Banana Cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and then in aluminum foil for up to 3 months.

Yes, you can substitute miso paste with tahini or almond butter for a different flavor profile in the caramel. Both options will add a unique taste while maintaining the creamy texture. Just keep in mind that the flavor will change slightly, so choose a substitute that complements the bananas.

For a delightful dessert experience, serve your Caramel Upside Down Banana Cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a drizzle of chocolate sauce can also enhance the flavors and presentation.

To check if your Caramel Upside Down Banana Cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.