I love bananas. And I felt like baking. So I decided to make something very different… Upside Down Banana Cupcakes! Recipe is below!

Paleo Upside-Down Banana Cupcakes

Dry Ingredients:

  • 1.5 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 2 bananas (frozen & thawed)
  • 2 eggs
  • 1/4 cup honey
  • 1 tsp vanilla

Cupcake bottom:

  • 2-3 bananas
  • honey
  • Cinnamon

Banana Puree topping:

  • 2 bananas
  • honey
  • vanilla extract
  • cinnamon


Heat oven to 350 F. Get out a non-stick cupcake pan. Make the Cupcake bottom first: cut 2-3 bananas up into slices, pour some honey into a pan and put banana slices in honey (I eyeballed the amount of honey added). Simmer slices until they get soft, then put into bottom of cupcake pan. Top with cinnamon. I put 3-4 slices into the bottom of a 12-cupcake pan.

Next, mix the dry ingredients in a glass bowl. Combine wet ingredients into a blender and puree until smooth. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Distribute batter over top of banana slices in cupcake pan and smooth over top. Optional: Top with cinnamon/a small pat of butter.

Put cupcake pan into oven and bake for 20-30 minutes. Once done baking, let cupcakes cool for 5-10 minutes.

While the cupcakes are cooling, make the banana puree topping. Mash 1-2 bananas in a pan with a fork. Top with honey, vanilla extract and cinnamon (I eyeballed the toppings ingredients). Mix all together, and let simmer on stove until warm.

Take a cupcake, flip upside-down, and top with warm banana puree. Enjoy! **Makes exactly 12 cupcakes

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