Paleo Banana Upside Down Cake


Paleo Banana Upside Down Cake photo 164 b

Paleo Banana Upside Down Cake is an easy, grain free, paleo treat to make, and a great way to use up those ripe bananas. I know, bananas are not low carb, so I do have options for low carb. Just swap out the bananas with blueberries or blackberries. I mostly eat primal and low carb, but my kids are not low carb, and my hubby definitely is not low carb. But I do sometimes indulge in the small amounts of banana, especially if I’ve had a physically active week. I limit the higher carb fruits and veggies, but I don’t omit them from my diet entirely. I always feel like I need to explain than I’m” low carb” and not  “no carb”.  Although, if I start gaining weight I do go back to very low carb way of eating. I need to stop boring you with how I eat, and start  showing you the recipe. Anyhow, this is an easy recipe to throw together whether you chose the paleo ,or low carb version.

Placing melted butter (or coconut oil), sweetener, cinnamon, and fruit on bottom layer of pan.

Paleo Banana Upside Down Cake  bottom layer


Spooning top cake layer into pan and spreading across the pan.

Paleo Banana Upside Down Cake  top cake layer


Bake at 350 F for 25 minutes or more.

Paleo Banana Upside Down Cake  after baking


Remove from oven. Cool and turn upside down onto plate.

Paleo Banana Upside Down Cake photo  003 c

Slice and serve.

Paleo Banana Upside Down Cake photo 150 b

5.0 from 4 reviews
Banana Upside Down Cake
Prep time
Cook time
Total time
An easy, paleo banana upside down cake that includes a lower carb version.
Recipe type: paleo, grain free, primal, gluten free, low carb version
Cuisine: Cakes
Serves: 8
  • Bottom Fruit Layer:
  • 2 tbsps butter or coconut oil, melted, where to buy coconut oil
  • 1 small banana, sliced, or ¼ cup blueberries for low carb version
  • 2 tbsps walnut pieces * optional, can omit for nut free.
  • 2 tbsps coconut sugar, or 2 tbsps erythritol for low carb, where to buy erythritol
  • 1 tsp ground cinnamon.
  • Top Cake Layer:
  • 2 eggs, beaten.
  • Sweetener of choice: ⅓ cup organic maple syrup for paleo, or ⅓ cup low carb maple syrup for low carb version, I used this low carb one
  • ¼ cup unsweetened coconut milk, or unsweetened almond milk.
  • 1 tsp organic GF vanilla extract, or 1 tsp ground vanilla bean
  • ½ tsp baking soda.
  • 1 tsp apple cider vinegar.
  • 1 small banana, mashed, or ¼ cup blueberries for lower carb version.
  • ⅓ cup coconut flour, where to buy coconut flour
  • Kitchen Tools:
  • One large mixing bowl.
  • One 9 inch round cake pan.
  1. Preheat oven to 350 F, and lightly grease a 9 inch cake pan.
  2. Place 2 tbsps butter or coconut oil into cake pan, and put pan into preheating oven for a couple minutes to melt butter or oil. Once melted, make sure butter or oil is evenly distributed all over the bottom of the pan.
  3. Sprinkle 2 tbsps coconut sugar or granulated low carb sweetener all over the melted butter or oil.
  4. Sprinkle 1 tsp cinnamon on top of sweetener layer.
  5. Layer banana slices or blueberries on top of butter- sweetener layer, as seen in photo above. Add optional walnut pieces to fruit layer. Set aside.
  6. In a large mixing bowl combine all the “top cake layer” ingredients except for the coconut flour. Mix thoroughly, then add the coconut flour and mix well, scraping sides of bowl, and braking up any coconut flour clumps.
  7. Spoon cake batter on top of fruit layer in pan,* as seen in photo above. Spread cake batter evenly across entire pan.
  8. Bake for 25 minutes or until top of cake is browned and center is set.
  9. Remove from oven and let cool completely.
  10. Use a butter knife between cake and edge of pan and slide around to loosen cake from pan. Turn cake pan upside down onto a large plate or serving platter. Cake should fall onto plate, but if not, then use a turning spatula to lift gently under cake a little, and then turn upside down onto plate.
  11. Slice and serve.
  12. Should be stored in fridge, if serving later.
Nutritional Data for Paleo version with banana: Total Number of Servings: 8, Serving Size: 1 slice , Cal: 183, Carbs: 28 g / Net Carbs: 25.4 g, Fiber: 2.6 g, Fat: 6 g, Protein: 3 g, Sugar: 22 g

Nutritional Data for Low carb version with blueberries: Total Number of Servings: 8,
Serving Size: 1 slice, Cal: 97, Carbs: 6.5 / Net Carbs: 3.9 g, Fiber: 2.6 g, Fat: 6 g, Protein: 3 g, Sugar: 2 g




  1. Dana says

    Do you have a substitute for the eggs or would an egg substitute work in this recipes? I am gluten, dairy and egg free but this recipe sounds wonderful.

    • says

      Dana, I’m sure you could use an egg subsitute in this, but if it is a non liquid one, then you may want to add a little more liquid (a couple tbsp almond milk perhaps).

  2. says

    I made this for our Easter meal at my In-Law’s today… It was exceptional! I do have one question tho… How did all you (716) reviewers get to find out what it tasted like after a few days? ‘Cuz that sucker is GONE! My Father-in-law practically begged me to leave the last piece for him to have later tonight! Here is what I did: I actually divided the batter in to three 9″ round cake pans, they were the perfect sized layers, and I wanted a tall cake. Since cake was not so large, the layers cooked in 50 minutes @ 275 in my convection oven. Put them right in the freezer, left them there until after dinner (maybe 1.5 hours) then frosted, and decorated with toasted walnut halves. Perfect. For the frosting, I doubled the recipe, since it was a layer cake, but only used 1/2 the powdered sugar. Everyone commented on how good the frosting was too.. THANK YOU FOR POSTING!

  3. Danielle says

    I made this this morning. It was soooo delish! I didn’t have vanilla extract so I used almond instead. It actually gave it a great taste. Thanks for the recipe!

    • says

      Danielle, thank you for trying the recipe and your kind words. Almond extract is a great addition, as I am out of vanilla extract right now as well.

  4. Bria says

    Delicious! I made this tonight with blueberries on the bottom and banana in the batter. I didn’t have any maple syrup, so I just upped the milk to 1/3 cup and added 1 TBSP coconut sugar. The banana I used was very ripe and it was sweet enough. I baked it in a 8 inch cast iron skillet, and it finished cooking in 22 minutes and was perfectly moist.

    • says

      Bria, thank you for trying the recipe and sharing your idea for a maple syrup substitution. I will try that when I’m out of maple syrup.

  5. Alexandra says

    Sounds delicios , can i use coconut sugar instead of honey. Would I need to add something else ?? Thank you

    • says

      Alexandra, yes you could use the same amount coconut sugar, just be sure to double the milk of choice amount to balance the liquid to dry ingredient ratio. Have not tried this, but this is what I would do.
      ~ Stacey

    • says

      Victoria, I have only used avocado puréed and mixed completely into a baked good, in place of butter or oil. I would think in this it would get runny and mushy. I think it might make an excellent base for a frosting though!

    • says

      Wendy, thank you. I don’t believe it would be wrong to eat the whole thing if you count it as breakfast and lunch, lol. But seriously, this how I rationalize this.


  1. […] 10. Paleo Banana Upside Down Cake This cake is broken down into two layers, and is cooked upside-down fashion. The top layer is made up of fruit and nuts, and there is some wiggle room here if you don’t want to use a banana, or you don’t have a banana on hand. They say you can sub in some blueberries if you want. The cake layer is pretty standard, and that’s the one that will end up on the bottom, to support the fruity goodness on top. What you end up with is a multifaceted cake that has a sort of built-in fruity topping on it. […]

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