ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bananas Foster Upside-Down Cake

Photo: Oxmoor House
Hands-on time 35 mins
Total time 1 hr, 30 mins
Yield Serves 12 (serving size: 1 piece)
Bananas Foster originated at Brennan's restaurant in New Orleans in the 1950s. This is a gluten-free riff on that classic dessert.


  • Cooking spray
  • 3.45 ounces brown rice flour (about 3/4 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.05 ounces garbanzo bean flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 6 tablespoons butter, softened and divided
  • 1/2 cup chopped pecans
  • 2 medium-sized ripe bananas
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup 1% low-fat milk
  • 1/2 cup vanilla fat-free Greek yogurt
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 283
  • fat 10.7 g
  • satfat 4.4 g
  • monofat 3.9 g
  • polyfat 1.5 g
  • protein 4.4 g
  • carbohydrate 44 g
  • fiber 2.1 g
  • cholesterol 47 mg
  • iron 0.8 mg
  • sodium 150 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line a 9-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.

  3. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, xanthan gum, and cinnamon in a medium bowl; stir with a whisk.

  4. Place brown sugar and 3 tablespoons butter in a small saucepan. Cook over low heat 2 minutes or until butter melts and mixture is smooth, stirring constantly. Pour into prepared pan, spreading evenly. Sprinkle with pecans.

  5. Cut each banana in half crosswise; cut each half lengthwise into 1/8-inch-thick slices. Arrange banana slices over pecans in pan.

  6. Place granulated sugar and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, yogurt, rum, and vanilla until well blended. Gradually add flour mixture, beating at low speed until smooth. Pour batter over bananas in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Place a plate upside down on top of cake; invert onto plate. Serve warm.

Gluten-Free Baking