Gluten Free Banana Upside Down Cake

This Gluten Free Banana Upside Down Cake is pure decadence. With a gooey, caramelized banana topping and a soft, tender banana cake, every bite is rich, buttery, and packed with flavor. Served warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream, it’s an irresistible dessert that feels both comforting and elegant.

Recipe Ingredient Notes

Gluten Free Flour: I tested this gluten free banana upside down cake with my own gluten-free flour blend, Bob’s Red Mill 1 – to 1 and King Arthurs Measure for Measure. All blends mentioned produced a very nice crumb. There's no reason why other brands won't work in this recipe. Flour blends used to develop this delicious banana cake do contain xanthan gum. Should your blend not contain xanthan gum, please add ¼ teaspoon to the dry ingredients.

Bananas: I like to use ripe bananas, with a lot of brown spots that aren’t mushy for the gluten free banana cake and ripe but firm bananas for the caramelized bananas.

Oil: I tested the gluten free banana upside-down cake recipe with melted butter and a neutral oil (like canola oil) to see which worked best. The verdict? The cake made with oil had a better texture and crumb, staying soft and moist for longer. That’s because vegetable oil remains liquid at room temperature, while butter firms up as it cools, which can make the cake feel a bit drier over time.

Unsalted Butter: I prefer using unsalted butter in the brown sugar caramel topping for better control over the saltiness. If you choose salted butter, be sure to skip the added kosher salt to keep the balance just right. Dairy Free Butter can be used as well.

Brown Sugar Caramel & Banana Topping

This recipe is for an 8x8 baking pan. If you use an 9x9 pan the banana upside down cake will be thinner and bake faster. I use two medium-large bananas (about 7" long) for the topping. If your bananas are smaller you may need to use 3-4. This cake would also be super cute with some baby bananas.

1. Line a square 8" baking pan with parchment paper and set it aside. 
2. To make the brown sugar caramel topping, combine light brown sugar, unsalted butter, kosher salt, and vanilla extract in a small saucepan
3. Over medium heat, melt the ingredients together. Cook for about 2 minutes, stirring constantly, until the sugar starts to dissolve and the mixture looks thick and glossy. (It may take a moment for the ingredients to emulsify)
4. Carefully pour the brown sugar caramel sauce into the prepared baking pan and with a flexible spatula or a small off set smooth it out evenly in the bottom of the pan.
5. Slice 2 medium-large bananas into half LENGTHWISE and place them cut side down on top of the caramel sauce (See Image 4)
6. Set the pan aside while you prepare the gluten free banana cake.

Gluten Free Banana Upside Down Cake

Make sure to prepare the caramel banana topping before starting the cake batter. I also prefer to mash the bananas in a separate bowl to ensure they’re perfectly mashed up.

1. Preheat the oven to 350°F.
2. In a small bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, and kosher salt. Set aside.
3. In a large mixing bowl, whisk together the brown sugar, granulated sugar, room-temperature eggs, oil, and vanilla extract until fully combined and smooth.
4. Add the mashed bananas and whisk until well incorporated.
5. Next add the dry ingredients to your wet ingredients and stir with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter.

6. Transfer the gluten free banana cake batter to the prepared pan. Pour it right over the bananas and use a spatula, spoon, or small offset to smooth it out evenly.
7. Place the cake into the fully preheated oven and bake for 50-55 minutes. If the middle still seems underbaked, allow baking for a few additional minutes or until a toothpick used to check the doneness comes out clean. The top of the cake will be golden brown.
8. Carefully remove the gluten free banana cake from the oven and place it on a cooling rack. Allow the cake to cool for 10 minutes before flipping it over.

Flipping the Gluten Free Banana Upside Down Cake

1. Let the cake cool in the pan on a wire rack for about 10-15 minutes after baking. This way, the caramel can set slightly, making it easier to flip without falling apart (plus hot caramel can cause some unpleasant burns)
2. Choose a serving plate or platter slightly larger than the cake. A cooling rack works too, but place a piece of parchment paper or a baking sheet on the counter to catch any caramel drips during the flip.
3. Place the serving plate upside down over the cake pan. Holding both firmly together, quickly and confidently flip them in one smooth motion. Set the plate down on the counter.
4. Gently lift the cake pan off the cake. The caramelized bananas will be topped with the parchment paper used to line the pan. Carefully peel it away to reveal the glossy bananas.
5. Allow the cake to cool for 15-20 minutes before slicing. This gives the brown sugar caramel topping time to set, making slicing easier.

Serving Ideas

This gluten free banana upside-down cake is best served slightly warm or at room temperature, allowing the caramelized bananas to shine. You can enjoy it just as it is, since the rich, caramelized topping adds plenty of flavor on its own.

For an extra touch, consider adding a dollop of lightly sweetened whipped cream, a scoop of vanilla or cinnamon ice cream, or even a drizzle of warm caramel sauce.

Storage & Freezing

To be honest, I think this Gluten Free Banana Upside Down Cake is the best day it has been baked. But should you happen to have any leftovers, cover it loosely with plastic wrap or foil or place it in an airtight container and keep it at room temperature.

I don't recommend freezing this cake since the caramel topping will get soggy and loose it's appeal when defrosting it.