Banana Upsidedown Cake
- Aug 12, 2025
- 2 min read
Updated: May 12
Light and richly caramelized, this upside-down cake bakes up golden with a soft crumb and a gently crisp fruit layer. Inspired by the classic pineapple-and-cherry cake, this version leans warmer and deeper in flavor. Bananas are traditional here, but the syrup welcomes other fruits just as easily.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Batter
Bring eggs to room temperature by placing them in a bowl of warm water for a few minutes.
Melted butter should be warm, not hot, when added.
Room-temperature ingredients blend more evenly and bake more predictably.
Metal pans brown more quickly than glass; glass pans require longer to heat through.
Ovens vary—check doneness by touch, not time alone.
Sifting Heritage Baker’s Flour can create a lighter crumb.
Deeper yellow yolks will give the cake more color.
Recipe
Makes: about 9 servings Ingredients – Syrup Layer
6 Tbsp butter (84g)
2 tsp molasses (10g)
½ cup Homestead Sweetener (70g)
2–3 bananas, sliced (or other fruit, such as diced pineapple)
Directions – Syrup Layer
Preheat oven to 350°F.
Melt butter directly in the bottom of an 8×13-inch pan.
Stir in molasses and sweetener.
Arrange sliced bananas evenly over the syrup; set aside.
Dry Ingredients – Cake
21/2 cups Heritage Baker’s Flour (312g)
¾ cup Homestead Sweetener (105g)
2-3 tsp baking powder
Wet Ingredients – Cake
3 very ripe bananas, chopped chunky (about 300g)
4 large eggs (200g)
3/4 cup milk of choice (180g)
1 Tbsp fresh lemon juice (optional)
2 tsp vanilla extract
1 tsp almond extract (optional)
Cake Directions
If using a glass pan, reduce oven temperature to 325°F and lengthen bake time.
Whisk together flour, sweetener, and baking powder.
In a separate bowl, combine chopped bananas, milk, butter, lemon juice (if using), and extracts.
Stir wet ingredients into dry until well combined.
Let batter rest briefly, then stir once more.
Pour batter evenly over the prepared syrup and fruit.
Bake 50-65 minutes, until the center springs back when lightly touched.
Cool for 30 minutes.
Run a knife around the edges and invert onto a serving platter.
At the Table
Serve warm or at room temperature, with softly whipped cream or plain yogurt.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
