Easy Gluten-Free Banana Upside-Down Cake

5 from 3 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana cake, gluten free banana cake, paleo banana cake, upside down banana cake

Servings: slices

Ingredients

Banana Topping

1/4 cup ghee or butter or coconut oil, melted
1/2 cup coconut sugar or brown sugar
2 bananas sliced

Cake Batter

3 medium bananas ripe
3 eggs
2 tbsp maple syrup
2 tsp vanilla extract
2½ cups blanched almond flour
1/2 cup tapioca starch or arrowroot starch
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan, and cut out parchment paper in a circle to fit in the bottom. Place the cake pan on a baking sheet lined with parchment paper in case the batter leaks through the bottom during baking.
For the banana topping, whisk together ghee and coconut sugar and spread evenly on the bottom of the pan. Place the banana slices over this mixture in a single layer.
In a blender, add bananas, eggs, maple syrup, and vanilla extract. Blend until smooth and there are no chunks left.
Add almond flour, tapioca starch, bakiing soda, baking powder, and sea salt to the blender and pulse and few times until combined.
Pour the batter over the prepared pan and spread into an even layer.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Cool for at least 20 minutes. Carefully flip onto a cooling rack and cool completely before slicing.

Video

Notes

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.

Nutrition