Caramelised Banana Upside Down Cake
- Category: Dessert
Ingredients
Scale
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)
- â…“ 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.
