Banana Crunch Cake

My friend M was supposed to stop by today. She's on a diet that is now dairy and gluten free and LOVES sweets. I figured I'd try to throw something together. Pros: it's delicious. Cons: M isn't coming over and I have to eat it ALL (Mister's experimenting with whether or not avoiding sugar and alcohol will cure what ails him. You don't want to know.)

CHANGE OF PLANS! M literally just called me and said "f--- it I'm coming over". I knew she couldn't resist a sweet. :-P

But here's the recipe, for what it's worth. It's all stuff I have in stock, and I now have TWO friends who are gluten and dairy free... both named M (actually their names are both unusual and ridiculously, eerily similar).

Banana Crunch Cake:

-- gluten free mix (I have a biscuit/all purpose mix in stock)
-- oil
-- non-dairy milk (I used coconut)
-- sugar
-- granola
-- banana
-- cinnamon

I oiled the bottom of my cast iron frying pan and preheated the oven to 350F. Put a healthy amount of gluten free mix in a bowl (about 1.5-2 cups). Add 1/4 c. of sugar and a pinch of salt if desired. Add 2 tablespoons of oil and 5 oz or so of milk. Basically, you want this to be a thick batter, but still thin enough to pour.

Pour into the frying pan and even out all the way to the edges.

Sprinkle a layer of granola over the batter.

Slice a banana very finely (I used a frozen banana -- worked like a charm -- just peel it AFTER slicing) and put slices over the top of granola.

Sprinkle a crap ton of sugar on top (around a half cup maybe?) and some cinnamon.

Put in the oven until batter is cooked through.

** Optional: I added more sugar and attempted to caramelize the top. I just had a few burned sugar spots and lots of non-melted sugar. Eh.

But this is delicious! I think the next time I make this I might try to make it an upside down cake.