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Caramelised Banana Upside Down Cake

Course Dessert

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.