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Banana Caramel Upside Down Cake

Prep Time15 mins
Cook Time45 mins
Total Time45 mins
Servings: 16
Author: Lisa@mummymade.it


Caramel Sauce

  • 1 can Coconut Cream 440ml Can
  • 1/2 Cup Maple Syrup
  • dash of salt
  • 2 teaspoons Vanilla Extract

Banana Cake

  • 4 Eggs separated
  • 1/2 cup mashed over-ripe Banana
  • 1/2 cup Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 3/4 cup Coconut Flour
  • 3 teaspoons Baking Powder
  • 1/2 cup Milk of choice



  • Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  • Bring mixture to boil, then reduce to medium heat.
  • Allow the mixture to simmer for 10-15 minutes.
  • The caramel should be golden and slightly thick; but not as thick as when made for separate use.
  • Allow to cool slightly.

Banana Caramel Upside Down Cake

  • Preheat the oven to 175C/350F
  • Grease (but do not line) a 20cm (8 inch) cake tin (NOT a springform tin)
  • Pour the caramel into the tin and spread over the base.
  • Place the egg whites into a clean bowl of a Kitchen stand with a whisk attachment fitted.
  • Whisk the egg whites on high until medium peaks form.
  • Slowly add the maple syrup whilst still whisking.
  • Add the banana, vanilla extract and continue to whisk.
  • Add the egg yolks one at a time until incorporated.
  • In a separate bowl, sift together the dry ingredients.
  • Add the dry ingredients to the wet and whisk on low to combine.
  • Add the water/milk and whisk on high.
  • Pour the cake mixture evenly over the caramel.
  • Bake for 40-50 minutes or until cooked through.
  • Remove from the oven and allow to rest for 10 minutes.
  • Run a knife around the edge of the tin and invert the cake onto a serving plate/tray.
  • If any caramel is stuck on the bottom of the tin, remove it and spread over the cake.
  • Can be served warm or cold.