Project Description

No matter how you serve this cake, as breakfast or dessert, it’s sure to be a crowd pleaser! 


Or also known as Upside Down Banana Cake but it’s made with oat flour to make it gluten free and I added some walnuts into the caramel for a crunchy touch and cinnamon for a deeper flavor.
This cake is kind of like a super fancy version of banana baked oats. But it’s also good enough to be a fancy dessert because it looks so pretty with the glossy caramel and banana. However you serve this, I think it’ll be enjoyed!!
You just can’t go wrong with bananas…they’re versatile, they’re cheap, and they’re a natural sweetener! Need more reasons to make this cake? Nah, didn’t think so, just make it.

Please let me know if you try this! If you do, please be sure to snap a pic and tag me online so I can see how it turns out! Enjoy!

Caramelized Banana Oat Cake

Full Recipe

  • SERVES:8
  • TOTAL TIME: 45 MIN + cooling time
  • Caramel Base:

  • 1/3 cup butter, or coconut oil

  • 1/4 cup coconut sugar

  • Small splash pure vanilla extract

  • pinch salt

  • 2 ripe bananas, cut in half lengthways

  • 1/2 cup walnuts, chopped

  • Cake:

  • 2 bananas, mashed

  • 1/3 cup coconut sugar or your go-to sweetener

  • 2 eggs

  • 1 tsp pure vanilla extract

  • 1/4 + 2 tbs cup milk, I used coconut milk, any will work

  • 1 1/2 cups oat flour (make your own by grinding down oats in a blender)

  • 1 tsp cinnamon

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • Preheat oven to 350.

  • Start by making the caramel base. Heat a round oven-safe skillet, like a cast iron, over medium heat then add the butter and allow to melt. Add in the coconut sugar and whisk to combine. The sugar will take a little bit to melt and combine with the butter. Mix in the vanilla extract and pinch of salt and ensure everything is even.

  • Tuck the bananas in the caramel sauce and sprinkle over the chopped walnuts

  • Keep the caramel in pan and set aside or keep on very low heat so it stays together. In a bowl, add all the wet ingredients and combine well. The banana, sugar, eggs, melted butter or oil, vanilla extract and milk.

  • For the dry ingredients, I like to add them all to a blender as I will do this to make the oat flour. If you are not using oat flour, make sure the dry ingredients are mixed together really well.

  • Add the dry ingredients to the wet and fold together to combine until there are no lumps, avoiding over mixing.

  • Pour the cake batter over the caramel, banana, walnut base and even out. Bake for 25-28 minutes or until cooked through.

  • Allow the cake to cool completely, for at least 1 hour, then flip the the cake over by placing a plate over top of the pan and flipping upside down so it lands caramel side up on the plate. Enjoy right away and store leftovers in the fridge. Enjoy!!