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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
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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

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

For the topping

  • 1 pound Strawberries sliced
  • ¼ Cup Light Brown Sugar
  • 2 Tablespoon 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 Facts
Gluten Free Strawberry Banana Upside Down Cake
Amount per Serving
Calories
165
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
25
mg
8
%
Sodium
 
142
mg
6
%
Potassium
 
121
mg
3
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
2
g
4
%
Vitamin A
 
9
IU
0
%
Vitamin C
 
18
mg
22
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!