Paleo Banana Upside-Down Cake Recipe for Moist, Grain-Free Dessert

Banana Upside Down Cake

Author: Stacey

An easy paleo banana upside-down cake with a lower-carb option using berries.

Ingredients

• Bottom Fruit Layer:
• 2 tbsp butter or coconut oil, melted
• 1 cup small banana, sliced (or ¼ cup blueberries for the low-carb version)
• 2 tbsp walnut pieces (optional; omit for nut free)
• 2 tbsp coconut sugar (or 2 tbsp erythritol for low carb)
• 1 tsp ground cinnamon
• Top Cake Layer:
• 2 eggs, beaten
• ⅓ cup sweetener: ⅓ cup organic maple syrup for paleo or ⅓ cup low-carb maple syrup for low-carb
• ¼ cup unsweetened coconut milk (or unsweetened almond milk)
• 1 tsp vanilla extract
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• 1 cup small banana, mashed (or ¼ cup blueberries for lower carb)
• ⅓ cup coconut flour
• Tools:
• One large mixing bowl
• One 9-inch round cake pan

Instructions

1. Preheat the oven to 350°F and lightly grease a 9-inch cake pan.
2. Place 2 tbsp butter or coconut oil in the pan and put it in the preheating oven for a minute or two to melt. Tilt the pan so the melted fat coats the bottom evenly.
3. Sprinkle 2 tbsp coconut sugar (or granulated low-carb sweetener) over the melted butter or oil.
4. Sprinkle 1 tsp cinnamon over the sweetener.
5. Arrange banana slices (or blueberries) on top of the butter-and-sweetener layer. Add optional walnut pieces. Set aside.
6. In a large bowl combine the top-layer ingredients except the coconut flour: eggs, sweetener, milk, vanilla, baking soda, apple cider vinegar, and mashed banana (or mashed berries). Mix thoroughly.
7. Add the coconut flour and mix well, scraping the sides of the bowl and breaking up any clumps. The batter will thicken as the coconut flour absorbs liquid.
8. Spoon the batter over the fruit layer and spread it evenly across the pan.
9. Bake for about 25 minutes, or until the top is golden and the center is set. Cooking time may vary slightly depending on your oven.
10. Remove from the oven and let cool completely in the pan.
11. Run a butter knife around the edge to loosen the cake. Place a large plate or platter over the pan and invert to release the cake. If the cake doesn’t release immediately, carefully lift with a spatula and try again.
12. Slice and serve. Store leftovers in the refrigerator.

Notes

Nutritional data (Paleo version with banana): 8 servings. Per slice (approx): 183 kcal; Carbs 28 g; Net carbs 25.4 g; Fiber 2.6 g; Fat 6 g; Protein 3 g; Sugar 22 g.

Nutritional data (Low-carb version with blueberries): 8 servings. Per slice (approx): 97 kcal; Carbs 6.5 g; Net carbs 3.9 g; Fiber 2.6 g; Fat 6 g; Protein 3 g; Sugar 2 g.

Storage: Store in the refrigerator if not serving immediately.