Gluten-Free Banana Upside Down Cake
Gluten-Free Banana Upside Down Cake
Ingredients
For the Caramel Layer
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 3 ripe bananas, peeled and sliced lengthwise
For the Gluten-Free Banana Cake
- 1 3/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup buttermilk
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan with gluten-free flour, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Prepare the caramel layer: In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Add the 1 cup packed brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 2 minutes. Remove from heat and pour the caramel into the prepared baking pan, spreading it evenly across the bottom.
⏱️ 10 min
- 3
Arrange the 3 sliced ripe bananas over the caramel in a circular pattern, covering the bottom of the pan completely.
⏱️ 5 min - 4
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 5
In a large bowl, cream together the 1/2 cup softened unsalted butter and granulated sugar until light and fluffy. Beat in the 2 large eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min
- 6
Stir the 2 mashed ripe bananas and buttermilk into the wet ingredients until just combined.
⏱️ 2 min
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
⏱️ 5 min
- 8
Pour the cake batter evenly over the bananas in the baking pan, gently spreading it to cover them completely.
⏱️ 3 min
- 9
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 45 min•🌡️ 350
- 10
Let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the caramel to set slightly but remain fluid enough to release.
⏱️ 15 min
- 11
Place a large serving plate upside down over the top of the baking pan. Using oven mitts or a kitchen towel, carefully and quickly invert the pan and plate together. Gently lift the baking pan off the cake, revealing the caramelized banana topping.
⏱️ 2 min
- 12
Serve warm or at room temperature. This cake is delicious on its own or with a scoop of vanilla ice cream.
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Banana Upside Down Cake
For the Caramel Layer
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 3 ripe bananas, peeled and sliced lengthwise
For the Gluten-Free Banana Cake
- 1 3/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup buttermilk
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan with gluten-free flour, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Prepare the caramel layer: In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Add the 1 cup packed brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 2 minutes. Remove from heat and pour the caramel into the prepared baking pan, spreading it evenly across the bottom.
⏱️ 10 min - 3
Arrange the 3 sliced ripe bananas over the caramel in a circular pattern, covering the bottom of the pan completely.
⏱️ 5 min - 4
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 5
In a large bowl, cream together the 1/2 cup softened unsalted butter and granulated sugar until light and fluffy. Beat in the 2 large eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min - 6
Stir the 2 mashed ripe bananas and buttermilk into the wet ingredients until just combined.
⏱️ 2 min - 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
⏱️ 5 min - 8
Pour the cake batter evenly over the bananas in the baking pan, gently spreading it to cover them completely.
⏱️ 3 min - 9
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 45 min•🌡️ 350 - 10
Let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the caramel to set slightly but remain fluid enough to release.
⏱️ 15 min - 11
Place a large serving plate upside down over the top of the baking pan. Using oven mitts or a kitchen towel, carefully and quickly invert the pan and plate together. Gently lift the baking pan off the cake, revealing the caramelized banana topping.
⏱️ 2 min - 12
Serve warm or at room temperature. This cake is delicious on its own or with a scoop of vanilla ice cream.