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Banana Upside Down Cake

This banana upside down cake is both grain-free and dairy-free.  Whip it up today with the ripe bananas on your counter.

Banana Upside Down Cake - Real Plans

No matter how many or few bananas we buy at the store, there are always a few stragglers that ripen before we have the chance to eat them. And while banana bread is always a hit, a little variety is sometimes necessary.

No need for allergy restrictions to slow you down as this banana upside down cake is both grain-free and dairy-free.

Banana Upside Down Cake

  • 15m
  • 45m
  • 1h


  • 12 eggs
  • 2 c coconut milk
  • 1 c raw honey
  • 2 tsp. vanilla extract
  • 1 1/2 c coconut flour
  • 1 c almond flour
  • 1/2 tsp. coarse sea salt
  • 3 ripe bananas
  • 1/4 c coconut oil


  1. Preheat oven to 350F. In a large bowl, beat the eggs. Add the coconut milk, 3/4 of the honey, eggs and vanilla and combine well.
  2. In a separate bowl, mix coconut flour, almond flour and sea salt together.
  3. With an electric mixer, blend liquid ingredients into dry ingredients until smooth.
  4. Peel bananas and slice lengthwise into 1/4 inch slices.
  5. Melt coconut oil in a 12-inch skillet or cake pan over moderately high heat. Gently stir in remaining honey. When the honey and coconut oil foam and bubble, gently arrange banana slices into the skillet.
  6. Turn off the heat, pour in the cake batter and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool for about five to ten minutes before inverting on a platter and serving.


  • 12
  • 404
  • 10g
  • 41g
  • 6g
  • 17g
  • 14g
  • 163mg
  • 28g
  • 178mg

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