Tender, soft cake topped with caramelized bananas that’s perfect for any occasion. This sweet and gooey bananas fosters upside down cake will quickly become a family favorite.
Friends, I am so excited to share this Vegan Banana Upside Down Cake recipe with you today!
A couple of years ago I made this Upside Down Banana Cake gluten free and dairy free and the response was overwhelming.
So I made a vegan version for my plant friends to enjoy!
Ingredients You’ll Need to Make This Banana Upside Down Cake
Make sure all the ingredients are at room temperature before you begin baking. This will ensure that everything mixes evenly.
For the caramelized banana you will need:
- bananas – I like to use medium ripe bananas here because they are easier to cut lengthwise without breaking but you can use an overly ripe banana
- vegan butter – I prefer to use vegan butter in stick form like Earth Balance
- organic light brown sugar – I used like brown sugar but dark brown sugar or even coconut sugar will work here
For the cake you will need:
- all purpose baking flour – I used King Arthur brand
- tapioca starch/flour – or you could use corn starch
- organic cane sugar – sugars provide more than sweetness, it lends to the overall texture as well
- vegan butter – I like to use vegan butter in stick form when baking so brands such as Earth balance and Melt are best
- plant milk – I used almond milk
- unsweetened applesauce – this replaces the eggs that would typically be needed in a cake or you could also use a vegan yogurt
- coconut oil – or neutral oil of choice like vegetable oil
- white distilled vinegar
- vanilla extract
- baking powder, baking soda and salt
How to make banana fosters cake
- Preparing the caramelized bananas – Place the vegan butter, organic brown sugar and cinnamon into a small pot over medium heat. Stir and cook for 2-3 minutes and the butter has completely melted. Let simmer for 1-2 minutes and then pour the mixture into the bottom of the baking dish. Arrange the banana slices in the dish cut side down.
- Making the cake – After you have prepared the caramelized bananas, mix together all the dry ingredients for the cake. In another bowl, whisk together the wet ingredients and then combine the two until the batter comes together. It’s important that you don’t over mix the batter.
- Bake – Pour the batter over the bananas and bake until fully cooked, about 28-35 minutes. Let the cake cool for at least 20 minutes before flipping it out onto a serving dish.
Commonly Asked Questions
This cake is best if stored in an airtight container at room temperature or in the refrigerator up to 3 days.
This banana upside down cake sit out at room temperature for 3 days if stored in an airtight container.
I think it’s safe to say that baking with bananas is the best way to use up those overly ripe ones sitting on your counter. It’s an easy way to add natural sweetness to your baked goods without adding extra sugar.
What’s not to love?
If you love this vegan spin on the classic banana fosters, you are going to love some of these banana recipes:
Vegan Banana Upside Down Cake
- Mixing bowls
- small pot
- 7×11" baking dish
for the caramelized bananas
- 3 medium sized bananas sliced length wise
- 4 tbsp dairy free butter
- ½ cup brown sugar packed
- ¼ tsp cinnamon
for the cake
- 2 cups all purpose flour
- 2 tbsp tapioca flour or corn starch
- 1 cup organic cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup almond milk or plant milk of choice
- ½ cup unsweetened applesauce or vegan yogurt
- ¼ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 tsp white distilled vinegar
- Preheat the oven to 350 F° and prepare a 7×11 inch baking dish with non-stick spray and then set it aside.
- Place the butter, brown sugar and cinnamon into a small pot over medium heat. Stir and cook for 2-3 minutes and the butter has completely melted and then pour the mixture into the bottom of the baking dish. Arrange the banana slices in the dish (cut side down) and then set it aside.
- In a mixing bowl, add the flours, cane sugar, baking powder, baking soda and salt and stir until combined. In another bowl, whisk together the almond milk, oil, applesauce, vinegar and extract.
- Stir just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to evenly incorporate all the ingredients and try not to over-stir the batter.
- Pour the batter over the bananas and use a rubber spatula to spread it out evenly. Bake the cake for 28-35 minutes and toothpick comes out clean when inserted into the center. Let the cake cool for 20 minutes before flipping it out onto a serving dish to continue cooling. Cut into pieces and serve.