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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.

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.

Arrange the 3 sliced ripe bananas over the caramel in a circular pattern, covering the bottom of the pan completely.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Set aside.

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.

Stir the 2 mashed ripe bananas and buttermilk into the wet ingredients until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.

Pour the cake batter evenly over the bananas in the baking pan, gently spreading it to cover them completely.

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.

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.

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.

Serve warm or at room temperature. This cake is delicious on its own or with a scoop of vanilla ice cream.


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.

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.

Arrange the 3 sliced ripe bananas over the caramel in a circular pattern, covering the bottom of the pan completely.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Set aside.

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.

Stir the 2 mashed ripe bananas and buttermilk into the wet ingredients until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.

Pour the cake batter evenly over the bananas in the baking pan, gently spreading it to cover them completely.

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.

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.

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.

Serve warm or at room temperature. This cake is delicious on its own or with a scoop of vanilla ice cream.
