Paleo Banana Upside Down Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A paleo-friendly upside-down banana cake made with almond butter and coconut flour instead of wheat flour. Naturally sweetened with coconut sugar and warm cinnamon spice, it's moist and tender with a caramelized banana topping. Serve warm as a special dessert when you want something indulgent but grain-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 tablespoons coconut oil (melted)
- ½ cup coconut sugar
- 2 bananas (sliced)
- 1½ cups mashed banana (3-4 bananas or 425 grams)
- 3 eggs
- ⅓ cup 105g almond butter (or nut butter of choice)
- 3 tablespoons coconut oil (melted)
- ⅓ cup 57g coconut flour
- ½ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 119mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.