Introducing my Caramelized Banana Upside Down Cake. Imagine the tender, moist sponge of banana bread topped with golden caramelized banana slices. This cake is completely vegan, egg-free, and dairy-free, and the best part is, it’s super simple to make!
The banana slices are layered over a mix of sugar and butter that caramelizes as it bakes, creating a beautiful gooey caramel flavor and color. The sponge is made in just one bowl, poured over the bananas, baked until golden, and then flipped onto a serving plate for an impressive yet easy cake.
This cake features a tender, moist sponge with golden caramelised banana coins on top. It’s egg-free, dairy-free, completely vegan, and super simple to make.
Caramelised Banana Upside Down Cake (Egg-Free, Dairy-Free, Vegan)
This Caramelised Banana Upside Down Cake combines the tender, moist sponge of banana bread with golden caramelised banana coins. Perfect for an impressive yet simple dessert!
Caramelised Banana Upside Down Cake
Ingredients
Caramelised Banana Topping:
- ¼ cup dairy-free butter
- ½ cup light brown sugar
- 2-3 ripe bananas sliced into coins
Banana Sponge:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed ripe bananas about 2 medium bananas
- ½ cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
Instructions
Prepare the Caramelised Banana Topping:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a small saucepan, melt the dairy-free butter over medium heat.
- Add the light brown sugar and stir until melted and combined.
- Pour the sugar and butter mixture into the prepared cake pan, spreading it evenly.
- Arrange the banana coins over the sugar mixture in a single layer.
Prepare the Banana Sponge:
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, dairy-free yogurt, dairy-free buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the banana layer in the cake pan, spreading it evenly.
Bake the Cake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
Flip and Serve:
- Run a knife around the edges of the pan to loosen the cake.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Allow the caramelised banana topping to set for a few minutes before serving.
- Enjoy this cake warm or at room temperature.
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Bananas: Use ripe bananas for the best flavor and texture in both the topping and the sponge.
- Serving: This cake is delicious on its own or served with a scoop of dairy-free ice cream or a dollop of coconut whipped cream.