Banana Upside Down Cake

Looking for the ultimate dessert that’s indulgent yet guilt-free? This banana upside down cake recipe is exactly what you need! Featuring caramelised bananas on top of a moist, perfectly spiced base, this healthier twist on a classic is made using our grain-free, refined sugar-free, vegan-optional, and paleo banana bread mix. It’s a show-stopping treat that’s surprisingly easy to make and perfect for any occasion, whether it’s a family dinner, weekend baking session, or just because you’re craving something sweet. The bananas are soft and sweet, the edges of the cake are perfectly caramelised and sticky, and the cake itself is incredibly light. As it bakes, the bananas meld beautifully with the batter, creating a golden, gooey topping that flips into an irresistible finish. Don’t let its bakery-worthy appearance fool you—this recipe is beginner-friendly and comes together in no time, making it the perfect way to impress your friends and family without breaking a sweat. This banana upside down cake is a delicious way to elevate your baking game while staying true to your health goals. Whether you’re new to baking or a seasoned pro, this dessert will become a staple in your kitchen. So grab our banana bread mix and preheat your oven—it’s time to create a dessert that’s as wholesome as it is delicious. One bite, and you’ll know your search for the best banana upside down cake recipe is officially over!

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SERVINGS

10 portions

PREP TIME

5 min

FREEZING TIME

Cooking Time

30 min (or until a toothpick comes out dry)

TIPS

Use a completely sealed tin for this recipe or, if you are using a springform tin, fully line it with parchment paper forming a container so that the caramel does not leak out. Serve warm or at room temperature with a side of vanilla ice cream or coconut whipped cream.

STORAGE

Once baked, store in the fridge for up to 3 days, or cut into slices and store in the freezer for up to 3 months.

1 pack of our banana bread mix
3 eggs (or a vegan alternative)
6 medium ripe bananas
1.5 tablespoons of olive oil, or melted and cooled coconut oil or butter
1/4 cup of maple syrup.

Preheat the oven to 170o C.
If using coconut oil melt and set aside to cool.
In a large bowl: whisk the eggs (or vegan alternative), then add the oil and 3 mashed bananas and mix.
Add the banana bread mix and mix again.
Grease a cake tin or line it with parchment paper (we use a 9” round tin) and pour the batter in it.
Cut the remaining 3 bananas in 1/2'' thick slices and arrange them nicely on the bottom of the tin.
Pour the maple syrup over the sliced bananas.
Spoon the batter evenly into the cake tin on top of the bananas.
Bake for 30 min (or until a toothpick comes out dry).
Allow to cool for 2 min before flipping the cake over a large tray (cover the tin with the tray and flip them both until the tin sits on top of the tray).
Remove the parchment paper and admire your upside down banana cake before digging in!

If you have any baking questions, reach out to us on hi@eatgoodmess or on Instagram @eatgoodmess and we’ll be happy to help!

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Banana Upside Down Cake

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