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–+ servings
Banana-Up Side Down Cake made with Singing Dog Vanilla Products

Banana Upside Down Cake

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.
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Prep Time 12 minutes
Cook Time 28 minutes
Resting Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 366 kcal

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 thickened
    ¾ 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 heat
    1 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!

Video

Notes

Gluten-Free and Dairy-Free
*Caramel Sauce: 
Add a few sprinkles of vanilla salt to make a salted caramel sauce
*Vanilla Bean Topping:
To see how to use a vanilla bean, watch the video below:
[embedyt] https://www.youtube.com/watch?v=rf-_u3L8gdA[/embedyt]

Nutrition

Calories: 366kcal
Keyword banana, banana cake, banana upside down cake, cake, upside down cake