Banana Upside Down Cake
This Banana Upside Down Cake is the perfect twist on classic fruit cake desserts. Instead of pineapple, sweet ripe bananas are caramelized in brown sugar and butter, then baked under a fluffy banana‑spiced cake batter. The result is a moist, golden cake crowned with glossy caramelized banana slices that steal the show.
Whether you’re baking for dessert or brunch, this recipe delivers rich, cozy flavor with simple steps that even beginner bakers can follow. You’ll find substitution options, flavor variations, and essential tips to ensure success every time. Try these Banana Upside Down Brownies too!
Ingredients
- 3 medium bananas, sliced lengthwise
- 2 tbsp water
- ¾ cup maple sugar or coconut sugar, see note
Cake Batter
- 1 cup gluten free flour, see note
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 cup mashed ripe bananas
- 2 eggs
- ⅓ cup avocado oil
- ¾ cup maple sugar or coconut sugar, see note
- 1 tsp vanilla extract
Tips for Best Results
For richer flavor, use brown sugar instead of unrefined sugar.
If your bananas are small, use 4 so the bottom of the pan is covered.
Do not let the caramel sauce burn. Stir frequently.
Avoid stirring the caramel too long or it can harden.
To deepen flavor, add a pinch of ginger or a splash of rum to the caramel.
Variations You’ll Love
Nutty Upside Down: Sprinkle 1/3 cup chopped walnuts on the caramel before adding bananas.
Cardamom Twist: Add 1/2 tsp ground cardamom to the batter for warm spice.
Buttermilk Version: Replace oil with 1/2 cup buttermilk plus 1/4 cup oil for more tenderness.
Chocolate Version: Add some chocolate chips to the batter!
Serving Suggestions
This banana upside down cake is best served slightly warm with vanilla ice cream or freshly whipped cream, plus a dusting of cinnamon.
Try my Banana Upside Down Peanut Butter Bars too!
Troubleshooting
Cake not rising? Check that your baking soda isn’t expired.
Soggy top? Let it cool more before flipping to stabilize the caramel.
Frequently Asked Questions
Yes! Simply use a 1:1 gluten-free flour blend instead of all-purpose flour. Make sure your baking soda is fresh for proper rising.
You can replace the eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use a plant-based milk or oil in place of eggs and butter. The texture will be slightly different but still delicious.
Use ripe but firm bananas and add them to the pan right before pouring the caramel. You can also lightly brush them with lemon juice to prevent discoloration.
Line your pan with parchment paper and lightly grease the sides. Run a knife around the edges after cooling to loosen the cake before inverting.
This can happen if the batter is too wet or the oven temperature is too low. Make sure to measure ingredients carefully, bake until a toothpick comes out clean, and allow the cake to cool fully before flipping.
You May Also Like
If you make this gluten free banana upside down cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Banana Upside Down Brownies
Ingredients
- 3 medium bananas, sliced into coins
- 2 tbsp water
- ¾ cup maple sugar or coconut sugar, see note
Cake Batter
- 1 cup gluten free flour, see note
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 cup mashed ripe bananas
- 2 eggs
- ⅓ cup avocado oil
- ¾ cup maple sugar or coconut sugar, see note
- 1 tsp vanilla extract
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch circular cake pan with parchment paper.
- Carefully slice the bananas into coins. Place in the parchment lined pan.
- In a small saucepan, combine the maple sugar and water. Cook on low medium heat, stirring occasionally, until a runny caramel sauce forms.
- Pour this caramel sauce over the bananas in the pan.
- Then, make the cake batter. In a mixing bowl, combine the flour, baking soda, cinnamon, and sea salt.
- Then, add in the mashed bananas, eggs, oil, sugar, and vanilla. Stir together.
- Pour this cake batter on top of the bananas. Smooth into an even layer.
- Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 1 hour. Then take a knife and run it along the edges of the pan. Place a large pan or platter on top of the pan and very gently invert the pan. Remove the pan and parchment paper. Serve!
Notes
- I prefer to use unrefined sugar (maple sugar or coconut sugar) but feel free to use white or brown sugar instead.
- If you are not gluten free, feel free to use all purpose flour.
- Do not let the caramel sauce burn. Stir to prevent burning.
- Since this cake is very gooey and moist, it is best eaten within 24 hours.
- Store any leftovers at room temperature in an airtight container.