Paleo Banana Upside-Down Cake is a simple, grain-free treat perfect for using ripe bananas. If you prefer a lower-carb option, swap the bananas for blueberries or blackberries. This recipe works well for paleo, primal, and family-friendly diets alike. I usually follow a lower-carb approach but still enjoy fruit occasionally—especially after an active week—so I include both paleo and low-carb alternatives below. Either way, the cake comes together quickly and makes a delicious dessert or snack.
Start by placing melted butter (or coconut oil), sweetener, cinnamon, and fruit on the bottom of the pan.
Spoon the top cake batter over the fruit layer and spread evenly across the pan.
Bake at 350°F for about 25 minutes or until the top is golden and the center is set.
Remove from the oven, allow to cool, then invert onto a plate so the fruit layer is on top.
Slice and serve.
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Banana Upside Down Cake
Stacey
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Ingredients
- Bottom Fruit Layer:
- 2 tbsps butter or coconut oil melted
- 1 cup small banana sliced (or ¼ cup blueberries for low-carb)
- 2 tbsps walnut pieces (optional) omit for nut-free
- 2 tbsps coconut sugar or 2 tbsps erythritol for low-carb
- 1 teaspoon ground cinnamon
- Top Cake Layer:
- 2 eggs beaten
- 1/3 cup sweetener of choice ⅓ cup organic maple syrup for paleo or ⅓ cup low-carb maple syrup for low-carb version
- 1/4 cup unsweetened coconut milk or unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 cup small banana mashed (or ¼ cup blueberries for low-carb)
- 1/3 cup coconut flour
- Kitchen Tools:
- One large mixing bowl
- inch One 9″ round cake pan
Instructions
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Preheat the oven to 350°F and lightly grease a 9-inch cake pan.
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Place 2 tablespoons butter or coconut oil in the cake pan and put the pan in the oven for a minute or two to melt. Once melted, tilt the pan to coat the bottom evenly.
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Sprinkle 2 tablespoons coconut sugar (or a granulated low-carb sweetener) over the melted fat, then sprinkle 1 teaspoon cinnamon on top.
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Arrange banana slices or blueberries over the sweetened layer. Add walnut pieces if using, and set the pan aside.
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In a large bowl, combine the top-layer ingredients (eggs, sweetener, milk, vanilla, baking soda, vinegar, and mashed banana) except for the coconut flour. Mix well, then add the coconut flour and stir thoroughly, scraping the bowl and breaking up any clumps.
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Spoon the batter over the fruit layer and spread it evenly across the pan.
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Bake for about 25 minutes, or until the top is browned and the center is set.
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Remove from the oven and let the cake cool completely in the pan.
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Run a butter knife around the edge to loosen the cake. Place a serving plate over the pan and invert. If the cake doesn’t release immediately, gently pry under it with a spatula, then invert onto the plate.
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Slice and serve. Store leftovers in the refrigerator.
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Notes
Nutritional Data for Low-carb version with blueberries: Total servings: 8. Serving size: 1 slice. Calories: 97. Carbs: 6.5 g. Net carbs: 3.9 g. Fiber: 2.6 g. Fat: 6 g. Protein: 3 g. Sugar: 2 g.