Paleo Banana Upside Down Cake

This Paleo Banana Upside Down Cake is an impressive and delicious cake that’s gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover’s dream! This post is sponsored by ONE Banana.

This Paleo Banana Upside Down Cake is an impressive and delicious cake that's gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover's dream!

Yes, it’s still pretty much the first week of January and everyone’s still dieting, or at least trying/pretending to – right? Today, we’re keeping in theme with the rest of the world and having something a bit healthier.

No, it’s not a salad or soup or “detox” anything. Yes, I am giving you a cake as my one of my first posts of the new year – #judgeme. BUT, this is a cake that you could theoretically eat for breakfast without feeling guilty, so let’s embrace it, okay? This Paleo Banana Upside Down Cake is an impressive and delicious cake that's gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover's dream!The cake is gluten-free, refined sugar-free, Paleo-friendly, and absolutely FULL of bananas. Bananas are sort of magic when it comes to baking, particularly when they’re brown and yucky looking on the outside, but filled with sweetness on the inside. Bananas are the star of some of my all-time most popular recipes like my favorite Paleo Chocolate Chunk Banana Bread where bananas are the ONLY sweetener and these Vegan Blueberry Muffins, where bananas serve as an egg-replacer!

For the batter of this banana upside down cake, it’s best to use brown, super ripe bananas because bananas give all the sweetness the cake needs – there’s no other added sweetener except for the coconut sugar in the caramelized banana layer!

This Paleo Banana Upside Down Cake is an impressive and delicious cake that's gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover's dream!The batter is pretty much banana bread batter, but when you pour it over the banana slices nuzzled in a mixture of coconut sugar and coconut oil and let the bananas get golden and caramelized, you have to call this a cake.

Bananas are definitely the star of the show here – you’ll use at least five of them depending on their size – so this cake is for the true banana lovers. I used ONE Bananas, which I love because they’re organic, grown sustainably, and always sweet + delicious.

This Paleo Banana Upside Down Cake is an impressive and delicious cake that's gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover's dream!The true magic of this cake is revealed when you flip it over. The flip can be a stressful experience with any upside down cake, so to make my life easier I made the cake in a spring form pan. That way, when it’s finished you can take off the collar, gently flip it on to your plate, and peel off the bottom of the pan. Much easier than flipping and crossing your fingers it all comes out in one piece.

When the pan comes away, you’re left with a gorgeous cake topped with caramelized bananas that no one would ever guess is a healthier option. The cake is soft, moist, and plenty sweet. I devoured a slice with a cup of tea as an afternoon snack, and my dad inhaled three slices as dessert. It would be a fabulous, impressive brunch item too! Grab your bananas and get baking :) enjoy!

This Paleo Banana Upside Down Cake is an impressive and delicious cake that's gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover's dream!Facebook | Instagram | Twitter | Pinterest
Remember to #bakerita if you try the recipe!
Paleo Banana Upside Down Cake
Prep time
Cook time
Total time
Serves: 9" cake
  • 4 tablespoons coconut oil, melted
  • ½ cup coconut sugar
  • 2 bananas, sliced
For the batter
  • 1½ cups mashed banana (3-4 bananas, or 425 grams)
  • 3 eggs
  • ⅓ cup (105 grams) almond butter (or nut butter of choice)
  • 3 tablespoons coconut oil, melted
  • ⅓ cup (57 grams) coconut flour
  • ½ teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  1. Preheat the oven to 350ºF. Grease a 9” springform pan and place on a rimmed baking sheet lined with parchment or foil.
  2. Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan. Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.
  3. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  4. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a cooling rack to finish cooling.

This post is sponsored by One Banana. As always, all opinions are entirely my own! Thanks for supporting the brands that support Bakerita! :)

This Paleo Banana Upside Down Cake is an impressive and delicious cake that's gluten-free and refined sugar free. Sweetened almost entirely with bananas, this is a banana lover's dream!


  1. Oh man, I am SO ready to faceplant into this cake right now just looking at the gorgeous photos! All that gooey upside-down goodness just looks too amazing!
    Sarah @Whole and Heavenly Oven recently posted…Blueberry Banana Oatmeal Sour Cream PancakesMy Profile

  2. This cake looks incredible! I love banana everything and could easily devour the entire thing!
    Jen | Baked by an Introvert recently posted…Grapefruit Pie with Honey Whipped CreamMy Profile

  3. What a gorgeous cake! Those caramelized bananas look amazing! And I love the fact that this cake is healthy – that’s unbelievable! Now I have an excuse to make this cake ASAP!
    Melanie @ Melanie Cooks recently posted…Authentic Mongolian Beef Copycat Recipe Like PF Chang’sMy Profile

  4. Bananas are so versatile and this recipe looks so good! I love the caramelization to bring out the sweetness. Sounds like a delicious treat and alternative to coffee cake!

  5. Incredible easy recipe. Well done. Thoroughly enjoyed reading. Keep baking..Keep sharing! :)


  6. Oh my gosh, this looks AMAZING! That caramelization on the bananas is just perfect. And who doesn’t love banana baked goods!?
    Jess @ Flying on Jess Fuel recently posted…Rosemary Almond Goat Cheese CrostinisMy Profile

  7. Breakfast cake is my favourite type of cake! no guilt or judgement here!!

  8. I’m a member of the pretending to eat healthy group! lol! Seriously though, I did try to eat healthy after the New Year but it lasted all of 20 minutes! So happy to come across your Paleo cake recipe because I have a bunch of coconut flour & coconut sugar that I need to use up, plus it’s guilt free. Now I can have my sweets and eat them too :)
    karrie @ Tasty Ever After recently posted…Jamaican Jerk Bacon Mac & CheeseMy Profile

  9. Beautiful! I find upsidedown cakes to be so impressive, but I have never made one. That is a great tip about the springform pan. I’m also still trying to return to healthy eating, but it is hard because I still have a ton of chocolate hanging around the house! It is so nice to have a healthier dessert option :)
    Meghan | Fox and Briar recently posted…Roasted Shrimp, Fennel and Grapefruit Kale SaladMy Profile

  10. This is such a gorgeous cake, Rachel! I love that you used bananas in here! And I think I could devour this ALL in one sitting! :)

  11. Happy New Year, Rachel! I don’t judge you one bit for starting off with a cake…you’re a baking blog :D This is one gorgeous-looking cake, I need to try an upside down cake…so delicious looking!!

  12. I’m a banana fanatic, and I love that you made a healthy cake where bananas are the star! This is so gorgeous, Rachel — I can’t wait to try it!
    marcie recently posted…Chai Spiced Chia Overnight OatsMy Profile

  13. Ooh, you had me at ‘banana’, Rachel! But add in ‘upside down’ and I’m sold!! This looks so incredibly delicious, and what gorgeous photos! :)
    Lisa @ Chocolate Meets Strawberry recently posted…Healthy Dark Chocolate TrufflesMy Profile

  14. Ha this looks a lot healthier than the cake I posted right after the new year. This looks drool worthy though, and I am loving how it is even acceptable to eat for breakfast.
    Rachel @the dessert chronicles recently posted…Chocolate Coconut CakeMy Profile

  15. This looks SO good! I am always looking for easy gluten free recipes to keep on hand for family events — definitely saving this one!
    Ashley | The Recipe Rebel recently posted…Metabolism Boosting SmoothieMy Profile

  16. This looks delicious! I don’t have coconut flour though, would any gluten free flour work? I do have brown rice flour… Thoughts?
    Thanks for the recipe ideas

    • Hi Ayssa. Coconut flour is pretty different than most other gluten-free flours because it has a much higher absorption rate. You would need to use a lot more of different kind of flour which would mess with the other ingredients in the recipe. I wouldn’t recommend using a different kind of flour here – thankfully, coconut flour can be found pretty cheaply on Amazon, or at most grocery stores. Trader Joe’s also sells it for cheap. Hope this helps!!

  17. This is one beautiful cake!! I love that you are a rebel with the New Year salad, smoothie and detox recipes :p

  18. Wow, what a pretty upside down cake! I can’t believe I’ve never had/made a banana upside down cake before, but I’m gonna have to fix that! As usual, I can’t believe how clean and healthy you made this cake! :)
    Beth @ bethcakes recently posted…Grapefruit Mimosa CakeMy Profile

  19. This cake is flawless! I would definitely eat it for breakfast….and then lunch and dinner :) It’s so gorgeous and I love that it’s paleo too!

  20. I am kind of obsessed with coconut sugar right now! I love the depth of flavor it adds! And this is a seriously impressive cake! My husband is obsessed with peanut butter and bananas, so I think I need to do this with peanut butter and surprise him!
    Annie recently posted…Slow Cooker Spicy Black Bean DipMy Profile

  21. I am a banana freak, like I’m pretty sure I’m part monkey, so this cake is looking all sorts of amazing to me! Not only does it sound downright delish, it’s also gorgeous! I’ll eat this for breakfast, lunch and dinner. Thank you very much! ;) cheers, doll!

  22. I’m always impressed with how stunning upside down cakes are, and this recipe is no exception.
    Nicole @ Young, Broke and Hungry recently posted…Southwestern Cornbread BakeMy Profile

  23. I love caramelized bananas! This cake looks incredible!
    Jessica @ A Kitchen Addiction recently posted…Chocolate Chip Banana Breakfast BarsMy Profile

  24. Those caramelized bananas are next-level! Love this cake :)
    Medha (Whisk and Shout) recently posted…Miso Soba Noodle Soup with Jalapeños, Shallots, Basil, and TofuMy Profile

  25. This is so cool! I love the idea of a banana upside down cake!! It sounds delicious! Happy 2016!
    Ashley@CookNourishBliss recently posted…Skillet Chicken Fajita Whole Wheat PastaMy Profile

  26. That cake looks scrumptious! Love all the wholesome ingredients, too. I may have to make this, if only to use up all that coconut flour in my pantry :)
    June @ How to Philosophize with Cake recently posted…Apple pie oatmealMy Profile

  27. Spectacular! I always have extra bananas on hand… looking forward to trying this. Could use a guilt-free dessert this month :)
    Michelle @ Modern Acupuncture recently posted…Hiring an Associate Acupuncturist: Expert InterviewMy Profile

  28. This is such a beautiful presentation! I can think of no better way of starting the new year on your blog than with a cake:)
    Laura @ Laura’s Cuiary Advenures recently posted…White Chocolate and Macadamia Nut CookiesMy Profile

  29. I LOVE this cake, looks amazing, healthy and delicious! It goes on “to do” list!

  30. Hey Rachel I tried this recipe and it was great! Just wondering how u store the cake and how long, room temp or fridge? Thank u so much for this amazing yet healthy recipe!

    • Hi Alyssa! So glad you like the recipe. I would recommend keeping it in the fridge because it is so moist. It only lasted 2 days in my house, but in the fridge it will probably last up to 5 days.

  31. I was looking for a way to use up some overripe bananas and this looks AMAZING! I don’t have a spring form pan though – what do you think of lining the bottom of a 9″ cake pan with parchment paper? Thanks!

    • Hi Melissa, that would work! I mostly just used the springform pan because it makes getting the bottom off intact much easier, but parchment lined pan or just a really well greased pan will also do the trick. Enjoy!

  32. stefanie says:

    Just made this and it is absolutely the very best banana cake I have ever made/eaten. I used tahini instead of nut butter.

  33. Hi

    Can you suggest an alternative to using the coconut oil, flour,etc. I can’t eat coconut but this picture looks so yummy!


    • Hi Karen. Butter can be subbed for the coconut oil and brown sugar can be subbed for the coconut sugar, but coconut flour is has very unique absorbent properties and unfortunately I can’t suggest any other flours that would work 1:1 in this recipes. I haven’t experimented with any other flours in this recipe, but you would likely need a larger amount of another flour to compensate for the coconut flour – since I haven’t tried it, I can’t give any specific recommendations. Sorry about that!


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