Paleo Banana Upside Down Cake

13 55 337
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 8
Paleo Banana Upside Down Cake
Health Highlights


4 tbsp Coconut oil (melted)
1/2 cup Coconut sugar
2 medium Banana (s) (sliced)
1 1/2 cup mashed Banana (s) (for batter)
3 large Egg (for batter)
1/3 cup Almond butter (for batter)
3 tbsp Coconut oil (melted, for batter)
1/3 cup Coconut flour (for batter)
1/2 tsp Cinnamon (for batter)
3/4 tsp Baking soda (for batter)
3/4 tsp Baking powder (for batter)
1 tsp Vanilla extract, pure (for batter)
1/4 tsp Sea Salt (for batter)


Preheat the oven to 350ºF. Grease a 9” springform pan and place on a rimmed baking sheet lined with parchment or foil.

Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan. Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.

In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.

Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.

Pour the batter into the prepared pan and spread it evenly.

Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the center should come out clean.

Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a cooling rack to finish cooling.


Nutrition Facts

Per Portion

Calories 337
Calories from fat 184
Calories from saturated fat 104
Total Fat 20.5 g
Saturated Fat 11.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.0 g
Cholesterol 81 mg
Sodium 230 mg
Potassium 491 mg
Total Carbohydrate 34 g
Dietary Fiber 4.9 g
Sugars 22.3 g
Protein 6.2 g

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 0.5

Energy sources


Meal Type(s)