Gluten-Free Banana Upside-Down Cake Recipe for Moist Flavor

This Gluten Free Banana Upside Down Cake is pure decadence. With a sticky, caramelized banana topping and a tender banana cake, each bite is rich, buttery, and full of flavor. Serve it slightly warm with a spoonful of whipped cream or a scoop of vanilla ice cream for an elegant, comforting dessert.

Recipe Ingredient Notes

Gluten-free flour: This cake was tested with several blends that contain xanthan gum. If your blend does not include xanthan gum, add 1/4 teaspoon to the dry ingredients for best texture.

Bananas: Use very ripe bananas with brown spots for the cake batter to get the best flavor. For the caramelized topping choose ripe but still firm bananas so they hold their shape when sliced and cooked.

Oil vs butter: I tested the recipe with both melted butter and neutral oil. Cakes made with neutral oil (like canola) stay softer and moister at room temperature because the oil remains liquid. Butter gives good flavor but can firm up as it cools.

Unsalted butter: Unsalted butter is preferred in the brown sugar caramel so you can control the salt level. If you use salted butter, omit the added kosher salt. A dairy-free butter works if you need a dairy-free option.

Brown Sugar Caramel & Banana Topping

This recipe is written for an 8×8-inch pan. Using a 9×9 pan will make a thinner cake that bakes faster. I use two medium-large bananas (about 7″ long) for the topping; if your bananas are smaller you may need three. Baby bananas also work and look charming on top.

1. Line an 8-inch square baking pan with parchment paper and set aside.
2. For the caramel, combine light brown sugar, unsalted butter, kosher salt, and vanilla extract in a small saucepan.
3. Over medium heat, melt and stir the mixture for about 2 minutes until the sugar dissolves and the sauce becomes glossy and slightly thickened.
4. Carefully pour the caramel into the prepared pan and spread it evenly with a flexible or offset spatula.
5. Slice 2 medium-large bananas in half lengthwise and place them cut side down over the caramel.
6. Set the pan aside while you make the cake batter.

Gluten Free Banana Upside Down Cake

Prepare the caramel banana topping before you make the cake batter. Mash the cake bananas in a separate bowl so they are smooth and evenly incorporated.

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and kosher salt. Set aside.
3. In a large bowl, whisk brown sugar, granulated sugar, room-temperature eggs, oil, and vanilla until smooth.
4. Add the mashed bananas and whisk until combined.
5. Fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing to keep the crumb tender.

6. Pour the batter over the bananas in the prepared pan and smooth the top with a spatula.
7. Bake 50–55 minutes in the preheated oven. If the center is still underdone, bake a few more minutes until a toothpick comes out clean and the top is golden brown.
8. Remove the cake from the oven and place on a cooling rack. Let it cool for 10 minutes before flipping.

Flipping the Gluten Free Banana Upside Down Cake

1. Cool the cake in the pan on a wire rack for 10–15 minutes so the caramel sets slightly and isn’t dangerously hot when you flip the pan.
2. Choose a serving plate or platter slightly larger than the pan. Place parchment or a baking sheet nearby to catch any drips.
3. Invert the plate over the pan, hold both firmly, and flip in one confident motion. Set the plate down.
4. Carefully lift the pan away; the caramelized bananas will be revealed, often with the parchment attached—peel it away gently.
5. Allow the cake to cool another 15–20 minutes before slicing so the topping can set and slices hold together cleanly.

Serving Ideas

This cake is best served slightly warm or at room temperature so the caramelized bananas remain glossy. It’s delightful on its own, but you can add lightly sweetened whipped cream or a scoop of vanilla or cinnamon ice cream for extra indulgence.

Storage & Freezing

Peak flavor is on the day the cake is baked, but leftovers keep well at room temperature. Cover loosely with plastic wrap, foil, or store in an airtight container. Freezing is not recommended because the caramel topping can become soggy when thawed.

Note about Salt

Salt levels vary by brand. The original recipe uses kosher crystal salt. If you use a different salt—especially Morton’s kosher—adjust the amount because flake size and density change perceived saltiness.

Baking by Weight

Baking by weight yields more consistent results. A digital scale is affordable and more accurate than measuring cups, especially when working with gluten-free flours that have different densities.

Oven Notes

These recipes are tested in a conventional oven with the rack in the middle position. If you bake with convection (fan) reduce temperature or monitor closely, as convection can dry baked goods out faster. An oven thermometer helps ensure accurate temperature.

Substitutions and Modifications

Changing ingredients may affect texture and flavor. Recipes are tested as written; substitutions are at your discretion and can change the final result.