Home Cakes Gluten Free Strawberry Banana Upside Down Cake
Squares of strawberry upside down cake on cutting board.

Gluten Free Strawberry Banana Upside Down Cake

by tw

Originally published May 17, 2019.  Updated March 12, 2022.

The classic combo of strawberries and bananas shine in this upside down cake.  It’s a dense banana cake layer, like a banana bread bar, covered with a jammy layer of fresh strawberries. Yum!

Why You'll Love this Upside Down Cake Recipe

  • The cake portion is as easy to make as banana bread and doesn’t require a mixer.
  • The strawberries can be replaced for any fresh berry in season.
  • It’s gluten free & dairy free.
  • It’s a perfect light dessert topped with coconut whipped cream!
Ingredients for banana cake.

Ingredients for this cake

Gluten Free Flour – I use Bob’s Red Mill 1-to-1 Flour Blend for most of my recipes.  I think it works great for cakes.  You can use the flour blend of your choice, but make sure it contains xanthan gum.

Baking Soda & Baking Powder – to help the cake rise.

Vanilla, Cinnamon & Salt – extra layers of flavor.

Oil – You can use any light flavored cooking oil.  I use either melted coconut oil or olive oil, as shown in the photo above.

Sugar & Light Brown Sugar – the combination of sugars compliment the flavor of the fruit while keeping the cake moist.

Egg & Egg Yolk – These provide the structure for the cake.  I have not tried the recipe with egg replacers, but adding a third banana in place of the egg would be a good option.

Bananas – The recipe calls for 2/3 cup of mashed banana.  You want to use overripe bananas for the most flavor. You should need about 2 medium sized bananas for this recipe.

For the topping:

Strawberries – You will need approximately 1 full pound of strawberries, destemmed and sliced.  Here they are shown sliced into 1/4″ thick coins, but you can slice them thicker if you desire.  You can also substitute other fresh fruit in this recipe – blueberries would be amazing!

Light Brown Sugar & Starch – creates the jammy layer when baked, by combining with the strawberry juice that is released.

How to make a strawberry upside down cake

Begin by preparing your fruit. 

Step 1 – Place sliced berries, brown sugar and starch into a medium sized bowl. 

Step 2 – Stir until the berries are well coated with the sugar.

Step 3 – Allow the berries to sit while you prepare the cake batter.  The sugar will draw some of the moisture from the berries which will help prevent a soggy cake.

Next, prepare your cake batter.

Step 1 – Combine the flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl.  Whisk together until well combined.

Step 2 – In a second bowl, crack your eggs.  Whisk until frothy, like soap bubbles.

Step 3 – Add the vanilla and oil to the eggs and whisk until smooth.

Step 4 – Add the egg mixture and the mashed banana to the dry ingredients.  Fold together about 15 strokes until all flour is incorporated.

Step 5 – Place the sugar coated strawberries in the bottom of your lined pan.  Discard the liquid in the bowl.

Step 6 – Spoon the cake batter onto the strawberries to avoid disturbing the pattern.

Step 7 – Spread the batter into an even layer with an offset spatula.

Step 8 – Bake!

A slice of upside down cake topped with whipped cream.

How to Store Upside Down Cake

This cake is best served the day it is baked.  But if you do have leftovers, store them in the refrigerator in an airtight container.  The cake will stay good for 3-4 days.

To serve, reheat an individual slice in the microwave for 10-15 seconds.  And we love ours topped with a dollop of coconut whipped cream.

Pin for gluten free strawberry upside down cake.

If you're looking for more ideas for ripe bananas, check out these great recipes!

Squares of strawberry upside down cake on cutting board.

Gluten Free Strawberry Banana Upside Down Cake

The classic combo of strawberries and bananas makes this cake amazing!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 16
Calories: 165kcal

Ingredients

For the cake

  • C Mashed Bananas 2 medium bananas
  • 1 ½ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Cinnamon
  • ½ tsp Salt
  • C Oil olive oil or melted coconut oil
  • ½ C Sugar
  • ½ C Light Brown Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1 tsp Vanilla

For the topping

  • 1 lb Strawberries sliced
  • ¼ C Light Brown Sugar
  • 2 Tbsp Cornstarch or Arrowroot Powder

Instructions

  • Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper.
  • Place the sliced berries into a large bowl. Combine the brown sugar and cornstarch and pour over the berries. Stir gently to coat the berries with the sugar. Set aside to rest while you mix the cake.
    Strawberries, sugar and cornstarch in a metal bowl.
  • In a large bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, cinnamon and salt. Mix well and set aside.
  • In a second bowl, whisk the eggs until frothy.
  • Add the melted coconut oil and vanilla to the eggs. Whisk until smooth.
  • Add the egg mixture and the mashed banana to the dry ingredients. Fold together with a spatula until the flour is incorporated.
  • Line the bottom of the pan with your sugared strawberries. Do not pour the liquid into the pan.
    Sugar coated strawberries lining the bottom of the pan.
  • Spoon the cake batter on top of the berries, so as not to disturb your pattern.
    Batter being spooned over strawberry layer.
  • Gently spread the batter around on top of the strawberries using an offset spatula.
    Spreading batter with an offset spatula.
  • Bake in preheated oven for 30-35 minutes, until top springs back when gently poked.
  • Remove and cool in pan for 10 minutes, then gently flip over onto a cooling rack to cool completely.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

Sodium: 142mgCalcium: 38mgVitamin C: 18mgVitamin A: 9IUSugar: 18gFiber: 2gPotassium: 121mgCholesterol: 25mgCalories: 165kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 6gProtein: 2gCarbohydrates: 26gIron: 1mg
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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