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Upsidedown Cake


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.


6 T Butter (84g)

2 t Molasses (10g)

1/2 C S'WEEET! Sweetener Blend (70g))

2 Sliced Bananas


1. Pre-heat your oven to 350°F

2. Melt 6 T butter in the bottom of an 8x8 square pan (not pictured)

3. Stir in molasses and S'WEEET!

4. Scatter sliced bananas on top and set aside



3/4 C S'WEEET! Sweetener Blend (105g)) *see below for substitutions

2 t Baking Powder


3 Over-ripe Bananas, mashed (about 300g)

3 Lg. Eggs (150g)

1/2 C Milk of choice (120g)

4 T Melted Butter (1/2 stick - 56g)

1 T Fresh Lemon juice (optional)

2 t Vanilla Extract (optional)

1 t Almond Extract (optional)


1. Whisk together the dry mix, sweetener and baking powder.

2. In another bowl, combine banana, milk, butter, lemon (if using) and extracts.

3. Combine the dry ingredients with the wet stirring until well combined.

4. Let the batter rest a few minutes, then stir again.

5. Pour the batter on top of the syrup and bananas into the prepared pan.

6. Bake 28-32 minutes, until the center springs back when touched.

7. Let cool 30 minutes.

8. Run a knife around the edges and invert cake onto a serving platter.

SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Swerve, Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

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