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Banana coconut rum upside down cake

    banana coconut upside down cake 2

    Recipe and photos by Rita Anastasiou.

    banana-coconut upside down cake 3

    It all started with a failed attempt to make a healthy dessert… It was one of those days again, when I was trying so desperately to trick my sweet tooth with plain bananas…! One thing brought another,I realized I had in my pantry Malibu Rum and all the ingredients for a cake. It’s not any kind of cake! It’s one of the most moist, rich, fluffy upside down cake you’ve ever had! The caramelized bananas pair beautifully with the warm spiced and the coconut rum! The kitchen bathes with the aromas of the baked bananas… Try to refuse a piece of cake like this!

    banana-coconut upside down cake 2
    banana-coconut upside down cake
    banana coconut upside down cake 2

    Banana coconut rum upside down cake(gluten free)

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 people



    • 2 bananas halved lengthwise
    • 1 cup light brown sugar
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp orange zest
    • 1/4 cup coconut rum
    • 4 tbsp Butter


    • 3/4 cup gluten free flour blend
    • 2 tsp Baking Powder
    • 3 Eggs
    • 1/2 cup Sugar
    • 1/2 tsp Salt
    • 4 tbsp Butter melted and cooled
    • 1/2 cup orange juice
    • 1 tsp Vanilla Extract
    • 1 cup shredded unsweetened coconut


    • SAUCE Combine butter, light brown sugar,orange zest and cinnamon in a skillet and cook over medium-low heat, stirring frequently, until butter is melted, sugar dissolved and mixture is well combined. Slowly add coconut rum and cook until heated through. Using a lighter, stand back and carefully light the rum. Shake the pan a bit until the flames subside. Remove from heat and pour over prepared bananas; set aside.
    • CAKE Preheat oven to 400F degrees. Grease an 11×7 brownie pan with cooking spray or you can also use an 8-inch cake pan or an 8×8 brownie pan. Arrange the bananas, cut side down, in the prepared pan,sprinkle the shredded coconut and set aside. In a mixing bowl, whisk together flour, baking powder, sugar and salt; set aside.
    • In your mixer’s bowl, beat the egg yolks for 4 to 5 minutes on high speed, or until lemony yellow. With the mixer on low, add orange juice and vanilla. Slowly add the melted butter and continue to mix until combined.
    • Gradually add in the flour mixture, about ¼-cup at a time; continue to mix until thoroughly incorporated. Remove bowl from mixer and set aside.
    • In a clean, dry mixing bowl, beat the egg whites on medium-high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the flour mixture.
    • Spoon dollops of the cake batter over the bananas and using an offset spatula, gently spread the batter, covering the fruit. Set a baking sheet on the bottom of the oven.
    • Bake the cake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes.
    • Invert it onto a platter. Let the cake cool slightly; about 20 minutes. Cut into squares and serve.


    Note: You can add more rum if you desire as the coconut rum is not as strong as the dark rum.
    I used Land O lakes gluten free flour blend
    Tried this recipe?Let us know how it was!

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