This gluten free Upside-Down Banana Cake takes a classic dessert concept and adds a unique twist. Traditionally, upside-down cakes feature caramelized fruit at the bottom of the cake, which becomes the top when flipped over after baking. In this gluten-free version, ripe bananas are used as the star ingredient, creating a luscious and visually appealing caramelized topping.
Bananas, often called nature’s candy, are a wonderful addition to any dessert. Their natural sweetness and creamy texture make them a fantastic ingredient for baking. When incorporated into a gluten-free cake, bananas add moisture and richness, resulting in a tender and flavorful crumb. The ripe bananas used in this upside-down cake also intensify in sweetness, infusing the caramelized topping with an irresistible taste.
I have tested this recipe with both of my gluten free flour mixes, Better Batter, Cup 4 Cup, King Arthur Measure for Measure and Bob’s 1:1, and it works perfectly with all of them.
Gluten-Free Upside-down Banana Cake
Delicious banana cake with a rich caramelized banana topping.
- 190 grams 1:1 gluten-free flour blend
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 3 ripe bananas approx. 336g mashed
- 200 grams sugar
- 1 large egg
- 56 grams/ml avocado oil (or canola oil)
- 1 teaspoons vanilla
- 3 medium bananas
- 60 g unsalted butter
- 100 g light brown sugar
In a medium bowl, whisk together the flour, baking soda and salt.
Put the bananas and sugar in another large bowl. Mash with a potato masher or a fork, until there are no pieces bigger than the size of a pea. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.
Stir in the flour mixture, a third at a time, until just combined. Do not over mix.
Set the batter aside to rest for 30 minutes.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
In a small saucepan, melt the butter over low heat. Add the brown sugar and stir until the mixture is smooth and well combined. Pour this mixture into the prepared cake pan, spreading it evenly across the bottom
Slice the bananas anyway you like and arrange them to form a design in a single layer on the bottom of the pan.
Spoon the batter over the bananas and smooth the top.
Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
Run a knife around the edge of the pan to loosen the cake. Allow the cake to cool in the pan for 5-8 minutes, then carefully invert it onto a serving plate.
If you want to lower the amount of refined sugar in this recipe, use very ripe bananas and replace the sugar with 1½ cups of raw coconut sugar or maple sugar in the batter. The cake will have a slightly richer, molasses-like hint to it.
There are endless possibilities for customizing this banana cake to your liking. Try adding chocolate chips, peanut butter chips, different types of nuts, shredded coconut etc. to the batter.