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Banana Upside Down Cake

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Carolina Jantac, MS, RD, LD


For upside down topping:

  • 4 tablespoons of coconut oil
  • ½ cup coconut sugar optional or ½ cup honey
  • 2 bananas sliced

For cake batter:

  • 1 ½ cup of mashed bananas about 3 bananas
  • 3 eggs
  • 1/3 cup of Once Again Creamy Cashew Butter
  • 3 tablespoons of coconut oil
  • ½ cup of whole wheat flour
  • 1 Teaspoon of cinnamon
  • ¾ teaspoon of baking soda
  • ¾ teaspoon of baking powder


  1. Start with a 9 inches round pan lightly sprayed, using non-stick cooking spray. Mix coconut oil and honey (or sugar) and spread on bottom of pan. Then layer the slices of bananas.

For the batter

  1. mix mashed bananas with cashew butter, first. Once well-mixed, add coconut oil at room temperature, and eggs.
  2. Mix well by hand or use or a mixer at low speed. In separate bowl, mix flour, cinnamon, baking powder and baking soda.
  3. Next,  add the dry ingredients into the wet mixture. Mix well at a  low speed, or by hand until you achieve cake batter consistency.
  4. Pour batter over sliced bananas on pan and bake in an oven pre-heated  at  350 degrees Fahrenheit for 40 minutes. Remove from oven, and let it cool for at least 30 minutes before turning the cake. For best results, and easier turning of the cake, use a springform pan.

Recipe Notes