Vegan Upside Down Banana Cake
This Sticky Upside Down Banana Cake is a perfect if you love banana bread, but fancy getting a little bit more creative. It has a miso caramelised banana topping giving the most delicious combination of sweet, salty and umami flavours.
Ingredients
For the topping
- 2-3 ripe bananas sliced lengthways
- 1 cup caster sugar
- 2 tsp vegan butter
- 1.5 tsp miso paste
- 1 tsp cinnamon
- 1/4 cup water
For the sponge
Wet ingredients:
- 4 overripe bananas mashed
- 1 tsp vanilla extract
- 150 grams soft brown sugar
- 80 ml vegetable oil or neutral flavoured oil of choice
- 300 ml soya milk
- 1 tsp apple cider vinegar
Dry ingredients:
- 350 grams plain flour
- 3 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp cinnamon
- 1 pinch salt
Add ins:
- 150 grams dark chocolate chunks or chips optional
Instructions
- Preheat the oven to 170C and line a 20-21cm springform cake tin with baking paper and lightly grease.
- Prepare the topping by slicing the bananas lengthways and adding the topping ingredients to a small saucepan and heating over a low-medium heat for a few minutes until the ingredients have come together.
- Pour this over the bananas and set aside while you make the batter.
- Combine the soya milk with the apple cider vinegar to make ‘vegan buttermilk’.
- Then add in rest of the wet ingredients.
- In a large bowl sieve in the dry ingredients.
- Pour the wet mixture into the dry and stir until combined.
- Fold in the chocolate chunks – if using.
- Pour the batter over the bananas and smooth over the top. Place in the centre of the oven to bake for 45-50 minutes , until a skewer comes out clean. Let it cool before removing from the tin and flipping upside down. Enjoy! I recommend serving warm with ice cream.