This banana upside-down cake is incredibly moist, flavorful, and easy to make. It’s perfect for dessert, but you’ll also love it as a sweet breakfast or afternoon snack. You won’t be disappointed by adding roasted pecans or caramel sauce. Keep reading to see how to make this upside-down banana cake.
Banana Upside-Down Cake Recipe
You’ve heard of pineapple upside-down cakes; this is a twist on that classic dessert. Banana upside-down cake is rich and full of flavor. We’re not kidding when we say the taste is so good that you’ll go bananas (sorry… we like silly jokes). This cake doesn’t have any bananas in the cake itself, but that is by design. That way, you can focus on the vanilla, cinnamon, and banana flavor that comes from the banana topping.
This dessert is easy to make, which is great if you’re always busy but want something sweet to share with family, friends, co-workers, or neighbors. Before you start, check your cupboards and make sure you have all the ingredients. Here’s what you’ll need;
To make the vanilla sauce/topping:
- sugar
- vanilla bean paste
- water
To make the cake:
- bananas
- gluten-free flour (We love Josie’s)
- cane sugar
- baking soda
- sea salt
- eggs
- coconut oil
- almond milk
- vanilla extract
- white vinegar
- chocolate chips
Once you’ve gathered all the ingredients, it’s time to start the fun part. To make this banana upside-down cake, begin heating your oven to 345 degrees Fahrenheit. While the oven starts to warm, coat your 9-inch cake pan in non-stick spray and add a fitted piece of parchment paper. Then make your vanilla sauce by combining all the ingredients in a saucepan and let simmer over medium heat for about 5 minutes or until thick. Cut your bananas into thin strips and lay them down in your cake pan. Start preparing the cake by stirring the flour, sugar, baking soda, and sea salt in a mixing bowl, and set aside. In a separate bowl, whisk the eggs, coconut oil, almond milk, vanilla, and vinegar until well combined. Mix the wet and dry ingredients, and stir until well combined. Next, fold the chocolate chips and finish them off by pouring the batter evenly over the bananas. Bake for 28-30 minutes or until a toothpick comes out clean. Allow the cake to cool for 15 minutes, then place a plate on the top and flip it over. Finally, top it off with roasted pecans, caramel sauce, or even make an extra vanilla sauce, and use that! Enjoy!
This was made by Golden Grace Kitchen
Banana Upside Down Cake
Equipment
- 1 9" round cake pan
- Parchment paper
- Saucepan(s)
Ingredients
Banana Upside-Down Cake Ingredients
- 2-4 ripe bananas
- 1½ cups gluten-free flour
- ½ cup cane sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 4 eggs (room temp)
- ½ cup coconut oil (melted)
- ½ cup almond milk (room temp)
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- ½ cup chocolate chips
Vanilla Bean Topping
- ¾ cups sugar
- ½ teaspoon vanilla bean paste (or the seeds of half a vanilla bean)
- 2 tablespoons water
Caramel Sauce
- 1 cup brown sugar
- 4 tablespoons dairy-free milk (Soy or almond milk works best)
- 8 tablespoons dairy-free butter
- 1 teaspoon vanilla (Either vanilla extract or alcohol-free vanilla flavor will work)
Instructions
Make the Vanilla Bean Topping
- Combine all the ingredients in a saucepan on medium heat. Stir, and let simmer for about 5 minutes until thickened¾ cups sugar, ½ teaspoon vanilla bean paste, 2 tablespoons water
Bake the Banana Upside-Down Cake
- Preheat the oven to 345 °F
- Coat a 9" cake pan with oil and add a fitted piece of parchment paper.
- Cut your bananas into thin slices and arrange them in your cake pan (cut side down).2-4 ripe bananas
- Pour the vanilla sauce over the bananas.
- Prepare the cake by stirring gluten-free flour, sugar, cinnamon, baking soda, and sea salt in a mixing bowl. Set aside.1½ cups gluten-free flour, ½ cup cane sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon sea salt
- In a separate bowl, whisk the eggs, coconut oil, almond milk, vanilla extract, and vinegar until combined.4 eggs, ½ cup coconut oil, ½ cup almond milk, 2 teaspoons pure vanilla extract, 1 teaspoon white vinegar
- Add the wet mixture to the dry mix and stir until combined.
- Fold in the chocolate chips.½ cup chocolate chips
- Pour the batter evenly over the bananas.
- Bake for 28-30 minutes or until a toothpick comes out dry.
Make the Caramel Sauce
- Combine brown sugar, dairy-free milk, and dairy-free butter in a saucepan on medium heat1 cup brown sugar, 4 tablespoons dairy-free milk, 8 tablespoons dairy-free butter, 1 teaspoon vanilla
- When the sauce begins to thicken and comes to a slight boil (approximately 5 minutes)
- Remove from heat, stir in vanilla and set aside until the cake is ready to serve
- Let the cake cool for about 15 minutes. Then place a plate on top and flip it over. Remove the parchment paper and allow it to cool for another 5 minutes before pouring caramel sauce over the top of the cake. Serve and Enjoy!
