A soft, tender, dairy-free and egg-free cake topped with a glossy caramelized banana layer, this Banana Upside Down Cake is the perfect way to use ripe bananas for a stunning yet effortless dessert.

Why You’ll Love This Recipe

This cake brings together simple pantry ingredients to create a beautiful upside-down presentation with rich caramelized bananas and a moist, flavorful crumb. It’s naturally dairy-free, egg-free, and made with plant-based ingredients. You only need one mixing bowl for the batter, and the result is a dessert that looks impressive but is surprisingly easy to prepare. Whether served warm or cooled, it’s a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bottom layer

3 tablespoons coconut oil, softened (refined preferred to avoid coconut flavor)
3 tablespoons soft brown sugar
4 large bananas, sliced into 0.5 cm slices
1 teaspoon cinnamon

Cake batter

1 1/2 cups all-purpose flour
2/3 cup unrefined sugar
1 teaspoon baking soda
1 teaspoon cinnamon
6 tablespoons mild-flavor olive oil
3/4 cup unsweetened almond milk
1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (180°C). Prepare a 10-inch pie plate or a 9-inch baking dish with high sides and set aside.
2. In a small bowl, mix the softened coconut oil, brown sugar, and cinnamon until a creamy paste forms.
3. Spread this mixture generously over the bottom and sides of the prepared dish to create the caramel base.
4. Layer the banana slices tightly in a single, even layer over the caramel mixture. Set aside.
5. In a separate mixing bowl, whisk together the flour, unrefined sugar, baking soda, and cinnamon.
6. Add the almond milk, olive oil, and vanilla extract. Fold gently with a spatula until the batter is smooth.
7. Pour the batter evenly over the bananas.
8. Place a large baking sheet on the lower oven rack to catch any caramel drips.
9. Bake for 30–45 minutes on the center rack. Start checking for doneness at 30 minutes by inserting a toothpick into the center—if it comes out clean, the cake is ready.
10. Let the cake cool for 10 minutes. Run a knife around the edges to loosen it, then invert it onto a wire rack.
11. If any banana slices remain in the dish, gently lift and place them back on top of the cake. Allow the cake to cool completely before slicing.

Servings and timing

This recipe yields about 8 slices.
Prep time: approximately 10 minutes
Bake time: 30–45 minutes
Cooling time: 10 minutes before unmolding, plus full cooling on a rack.

Variations

• Swap cinnamon with pumpkin pie spice for a warm seasonal twist.
• Use coconut sugar or muscovado sugar for a deeper caramel flavor.
• Substitute almond milk with any plant-based milk such as oat, soy, or light coconut milk.
• Replace mild olive oil with canola oil or melted refined coconut oil for a neutral profile.
• Add a handful of chopped walnuts to the batter for added texture.

Storage/Reheating

Store the fully cooled cake in an airtight container in the refrigerator for up to 4 days.
To serve warm, heat individual slices in the microwave for 10–15 seconds or warm the whole cake in a low oven (275°F / 135°C) for about 10 minutes.

FAQs

How do I keep the bananas from becoming mushy?

Use yellow, just-ripe bananas. Overly ripe bananas soften too much during baking.

Can I make this cake gluten-free?

Yes, you can prepare it with a reliable gluten-free flour blend designed for 1:1 substitution.

Can I use white sugar instead of unrefined sugar?

Yes, white granulated sugar works in both the caramel layer and the cake batter.

What can I use instead of olive oil?

Canola oil or melted refined coconut oil work well for a neutral taste.

Why did my caramel overflow in the oven?

This can happen when the dish has low sides. Always place a baking sheet on the lower rack to catch any overflow.

How do I know the cake is fully baked?

Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done.

Can I make this recipe ahead of time?

Yes, bake it the day before and refrigerate. The flavors deepen as it rests.

How do I unmold the cake without breaking it?

Cool for 10 minutes, run a knife around the edges, then flip confidently onto a rack and tap the pan gently to release.

Can I freeze this cake?

Yes. Freeze slices wrapped tightly for up to 2 months. Thaw in the refrigerator before reheating.

What can I serve with this cake?

A dusting of cinnamon, a scoop of dairy-free ice cream, or a drizzle of warm caramel sauce pairs beautifully.

Conclusion

This Banana Upside Down Cake is a simple yet elegant dessert that transforms basic pantry ingredients into a warm, caramel-kissed treat. Completely dairy-free and egg-free, it’s accessible to a wide range of diets while delivering the comfort and charm of classic upside-down cakes. Enjoy it as a weekend bake, a celebration dessert, or a creative way to use your ripe bananas.

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