Vegan Banana Upside Down Cake
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.
Servings: 16
Equipment
- Mixing bowls
- small pot
- 7x11" baking dish
Ingredients
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
Instructions
- 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.
Notes
This cake is best if stored at room temperature or in the refrigerator for up to 3 days covered in an airtight container.