This is my gluten-free version for the classic caramelized banana upside-down cake: made with oatmeal flour and brown sugar, much easier to make and in my opinion, even more, amazing than the regular version. Hope you enjoy it! Love, CJ

Enough chitchat! Here is the recipe!


• (FOR A 20cm X 20cm / 8 INCHES X 8 INCHES BAKING TIN)
• 8-10 bananas (4-5 very ripe and 4-5 not so ripe)
• 1 tablespoon of white vinegar
• 1/3 cup of oil plus 1 tablespoon for greasing the baking tin
• 1/3 cup of plant-based milk
• 2 cups of oatmeal flour
• 1/3 of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon of baking powder
• 1/2 tablespoon psyllium husk powder
• 1/3 cup of raisins
• 4-5 tablespoons of brown sugar


  • 1.
    Preheat the oven to 185℃ (365℉).
  • 2.
    In a bowl, mash the extra ripe bananas.
  • 3.
    Add the oil, milk, and vinegar. Mix well to combine.
  • 4.
    Now add the remainder of the ingredients except for the remainder of the bananas and the extra brown sugar. Mix well to combine.
  • 5.
    Grease a baking sheet, dust it with the extra brown sugar.
  • 6.
    Cut the remainder of the bananas (the ones not so ripe) in half, place it in the baking tin on top of the dusted brown sugar.
  • 7.
    Put it in the oven for 40 minutes. Serve it while still warm.
  • Print