Forget everything you thought you knew about upside-down cakes, because my gluten free banana and caramel upside down cake is the new king of desserts.
Ditch the pineapple and the glacé cherries, because this sweet and sticky cake is about to become your new favourite. With ripe bananas and a rich caramel flavour, this cake is an absolute winner in my eyes.
I got the idea for the gluten free banana and caramel upside-down cake when, yet again, I was faced with another bowl of blackening bananas I had forgotten about.
I normally throw together a big version of my gluten free banana and choc chip mini loaf cakes, but this time I wanted to make something different. Something indulgent.
And then I found a tin of caramel and the idea came to me. What about pairing the two?
Caramel and banana are a dreamy combination and I know from my gluten free sticky toffee apple upside-down cake how well this could work in a dessert. So I decided to give it a go. And it was incredible.
An easy gluten free dessert
Now September is upon us, it feels only right to turn away from light and citrusy cakes, to indulgent, comforting bakes.
That’s why I am so in love with this recipe! It still produces a bake which is not too heavy, but with the lashings of caramel and sweet bananas it’s perfect for a cooler evening.
Eat it warm and pair it with custard or ice-cream and you’re basically in heaven.
The beauty of this cake though, is that it can be eaten cold as well. I baked mine in a square tin so you can cut it into little squares and save them for later.
This gluten free banana and caramel upside-down cake will keep well for a few days, depending on how ripe the bananas are when you first baked it.
My banana and caramel upside-down cake
I won’t make you wait any longer because I know your mouth must be watering looking at all these cake photos – I know mine is!
I’m sure you’ll enjoy this recipe, do let me know if you give it a go. It’s the best feeling seeing photos of your gluten free bakes!
If you want to save this recipe to make at a later point, just scroll down and you can add it to your Pinterest boards too!
- 125 g unsalted butter
- 200 g caster sugar
- 6 small overripe bananas
- 2 large eggs
- 250 g gluten free self-raising flour
- 1 tsp ground cinnamon
- 1 tin ready-made caramel, (I used Carnation)
- Pre-heat the oven to 160'C. Grease and line a 20cm square baking tin.
- Peel and thinly slice (lengthways) 2 of the bananas. Swirl 2 tbsp of caramel in the bottom of the tin so it is thinly coated. Lay the banana slices on top and set aside.
- Mash the 4 remaining bananas and add to a large mixing bowl. Add the sugar, butter, eggs, flour, cinnamon and 1 tbsp caramel to the bowl and mix using an electric whisk or wooden smooth until fully combined.
- Pour the cake mixture over the bananas and caramel in the tin, being careful not to move or dislodge them. Smooth the top out and place in the centre of the oven. Bake for 40-50 minutes until a skewer inserted in the middle comes out clean.
- Remove from the oven and cool on a wire rack for 10-15 minutes. Then place a chopping board over the top of the tray and (wearing oven gloves because it will still be hot!) turn it upside down so the cake comes out on the board, banana side up.
- Place the remaining caramel in a bowl and microwave for 40 seconds until warm and runny. Cut the cake into squares and serve warm with the caramel sauce drizzled on top.
This cakes goes well with ice-cream or custard!
Nutrition Information:Yield: 16 Serving Size: 1 square
Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 205mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free cake recipes on the blog, why not give some of these a try? They’re perfect to satisfy any cake cravings – and all so easy to make!
- Gluten free chocolate cake recipe
- The best gluten free coffee and walnut cake
- Gluten free white chocolate and raspberry cake
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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