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.
Spooning top cake layer into pan and spreading across the pan.
Bake at 350 F for 25 minutes or more.
Remove from oven. Cool and turn upside down onto plate.
Slice and serve.
- 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.
- Preheat oven to 350 F, and lightly grease a 9 inch cake pan.
- 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.
- Sprinkle 2 tbsps coconut sugar or granulated low carb sweetener all over the melted butter or oil.
- Sprinkle 1 tsp cinnamon on top of sweetener layer.
- 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.
- 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.
- Spoon cake batter on top of fruit layer in pan,* as seen in photo above. Spread cake batter evenly across entire pan.
- Bake for 25 minutes or until top of cake is browned and center is set.
- Remove from oven and let cool completely.
- 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.
- Slice and serve.
- Should be stored in fridge, if serving later.
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