Easy Gluten-Free Banana Upside-Down Cake

This paleo and gluten-free banana cake looks fancy and impressive, but is actually so easy to make! It’s also moist, fluffy, and so yummy. Sweetened with those overripe, brown bananas from your freezer, and topped with a caramelized banana topping, this upside-down cake is better-for-you, delicious, and prepped and baked in under an hour!

The Ultimate Gluten-Free Banana Cake!

As a mom of a toddler, you can guarantee that we always have bananas in our house. While they usually disappear pretty quickly, there are some rare times that we don’t consume them fast enough and I’m left with brown, overripe bananas. 

I actually love seeing this because that means I can make a yummy dessert or bread with them! While I usually make my lemon banana bread, I thought it was time to switch it up for once and try creating a gluten-free banana cake with an upside-down caramelly banana topping!

The result? Perfection! 

Watch a Short Video of This Recipe

What Makes This Recipe Great

The thing I love about banana desserts is that you can use a minimal amount of sugar because they can be mostly sweetened by bananas themselves. This gluten-free banana cake is no exception. Not only is it refined-sugar free, but it’s also gluten-free, dairy-free, and paleo. I love that it’s relatively healthier than other cakes and it’s so pretty to look at as well.

While upside-down cakes can seem intimidating, this cake is actually very easy and just so tasty. The caramelized banana topping layer is just so wonderful and drool-worthy (almost like caramel sauce), while the cake batter is fluffy, moist, and super banana-y. 

Plus, the batter is entirely made in the blender, making cleanup super easy!

If you’re looking for even more better-for-you cake recipes try my no-bake lemon cheesecake bars, this easy orange upside-down cake, or this paleo pound cake recipe.

Ingredient Notes

There are two components to this gluten-free banana cake recipe: the banana topping and the cake batter. Instead of a cream cheese frosting or whipped cream, I opted for a delicious caramelized banana topping. It adds another layer of delicious banana flavor and the “upside down” look. 

Banana Topping

• ghee: I love the buttery flavor of ghee. I usually make it at home, but you can easily purchase it as well. If you are extra sensitive to dairy or don’t have it on hand, coconut oil can be used instead. Regular butter can also be used if you aren’t strictly paleo.
• coconut sugar: I like to use coconut sugar instead of other granulated sugars, but brown sugar will also work if that’s what you have on hand. 
• sliced bananas: You can use regularly ripened bananas for this. No need for them to be brown. 

Cake Batter

• bananas: Make sure to use brown, extra-ripe bananas. Bananas are the main sweetener of the cake batter, so you want to make sure they are soft and sweet. No need to use mashed bananas because you will be blending them with other ingredients in a blender. 
• eggs: I don’t recommend an egg substitute like flax eggs, because they may make the cake too dense.
• maple syrup: Honey will also work.
• vanilla extract
• blanched almond flour: I haven’t tested this gluten-free banana cake with any other flour blend. I like Bob’s Red Mill’s super fine almond flour. 
• tapioca starch: Arrowroot starch or xanthan gum can be used as a substitute.
• baking soda
• baking powder
• sea salt
• powdered sugar: Optional, for dusting. You can use Swerve (zero calories and zero carbs) or regular powdered sugar. 

Recipe Step by Step

1. Preheat the oven to 350 degrees and grease a 9-inch springform pan. Cut out parchment paper in a circle to fit in the bottom of the pan. Place the cake pan on a baking sheet in case the batter spills out through the bottom during baking.
2. Make the banana topping: In a bowl, whisk ghee and coconut sugar together in a bowl and spread evenly on the bottom of the pan. Place the banana slices over this mixture.
3. In a blender, add bananas, eggs, maple syrup, and vanilla extract. Blend until smooth and there are no chunks left.
4. Add the dry ingredients: almond flour, tapioca starch, baking soda, baking powder, and sea salt to the blender and pulse and few times until combined.
5. Pour the batter over the prepared baking pan and spread evenly with a spatula.
6. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
7. Cool at room temperature for at least 20 minutes. Carefully flip onto a cooling rack and cool completely before slicing.

Expert Tips

• Ghee/Butter: Make sure your ghee or butter is softened before adding it to the blender. You can soften it by leaving it out at room temperature for a few hours before making this recipe or carefully microwave it for 10 seconds. Watch that it doesn’t melt entirely. 
• Bananas: The more browned the better! Super ripe, brown bananas add the sweetness you need for the cake batter. There is no additional added sugar so it’s important to use the right bananas. Keep a couple of brown bananas in your freezer to use when needed. This way, you always have them on hand!

Storage Tips

• Leftovers: Stored in the refrigerator in an airtight container, this gluten-free banana cake should last 3-4 days.
• To freeze: Cool the cake completely, then cut it into slices, then wrap each individual slice with plastic wrap. Transfer to a freezer-safe bag or container and freeze for up to 2-3 months.

Frequently Asked Questions

More Gluten-Free Dessert Recipes!

Healthy Pumpkin Banana Bread (Paleo, Gluten Free)

Paleo Lemon Banana Bread (Nut Free)

Paleo Chocolate Banana Bread with Walnut Topping

Vegan & Paleo Banana Pudding (Egg Free, AIP Option)