Gluten Free Bananas Foster Upside Down Cake Recipe

by Carol Kicinski on September 24, 2017

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Gluten Free Bananas Foster Upside Down Cake Recipe

New Orleans has been on my mind lately. Quite possibly because we had a hurricane of our own tear through town recently. Irma was nothing for us compared to what Katrina was to New Orleans. I experienced the devastation first hand when I went to volunteer just a day after the storm wreaked havoc on this lovely city. To this day, many people I talk to from New Orleans defined their lives as “before the storm” and “after the storm.”

One of the things I have loved most about New Orleans is the spirit of the people who live there. Nothing, not even a devastating category 4 hurricane, seems to dampen that spirit. This Gluten Free Bananas Foster Upside Down Cake Recipe is for you, New Orleans.

Recipe Notes: Make sure you use a good quality gluten free all-purpose flour for this cake. To make this recipe dairy free, substitute rice milk for the milk and dairy free buttery sticks for the butter. I also prefer to bake with Wholesome! organic sugars and, as always, make sure you use pure vanilla extract – not that imitation stuff.

recipe for gluten free bananas foster upside down cake

Gluten Free Bananas Foster Upside Down Cake Recipe


4 tablespoons cold butter
½ cup plus 2 tablespoons Wholesome! organic brown sugar, lightly packed
1 tablespoon fresh lemon juice
4 teaspoons pure vanilla extract, divided
3 large bananas, divided
1 ½ cups gluten free all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher or fine sea salt
¾ cup Wholesome! organic sugar
½ cup milk
½ cup melted butter


Preheat the oven to 350 degrees.

Combine the cold butter and brown sugar in a 9-inch cast iron skillet, turn the heat to medium-low, and cook, stirring until the butter melts. Take off the heat and stir in the lemon juice and 2 teaspoons vanilla.

Peel two bananas and slice into ¼-inch coins. Carefully place the banana slices in the brown sugar mixture.

Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, combine the sugar, milk, melted butter, and remaining 2 teaspoons vanilla. Mash the remaining banana well and stir into the batter. Batter will be thick. Spread the batter evenly over the bananas and bake for 30 – 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool for 2 – 3 minutes, then run a dinner knife around the edge of the pan, place a serving platter over the skillet, and flip it over. If the cake does not come out of the pan, put it back in the oven for a minute or two to heat the caramel topping.


A gluten free recipe that serves 6 – 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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