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Vegan Caramelised Upside Down Banana Cake

A moist banana upside down cake with a sticky caramel sauce running through the sponge.
Course cake, Dessert
Cuisine British
Servings 12 People


  • 120 g Plain flour
  • 240 g Self raising flour
  • 2 tsp Baking powder
  • 150 g Caster sugar
  • 7 Banana's
  • 1 tbsp Apple cider vinegar
  • 250 ml Oat milk
  • 1 tsp Ground ginger
  • 1 tsp Ground Cinnamon
  • 165 g Vegan butter
  • 250 g Light brown sugar


  • Preheat the oven to 160°C fan/180°C/gas mark 4.
  • Sieve the flours, baking powder, caster sugar, ground cinnamon and ground ginger in a bowl.
  • In a separate bowl, mix the oat milk and apple cider vinegar. Set aside for 5 minutes to create a vegan buttermilk.
  • In another bowl mash the 3 bananas until they form a puree.
  • Pour the oat milk mixture and banana puree into the flour/spice mix and whisk together until a thick cake batter is formed.
  • In a saucepan melt together the vegan butter and light brown sugar until a thick sugar paste is formed.
  • Line a 9 x 13 inch cake tin. Pour the sugar paste into the cake tin. Top with the remaining bananas which are cut in half lengthways.
  • Spread the cake batter on top of the bananas and place in the oven to bake for 35-40 minutes.
  • Once baked, flip out onto a plate so the caramel sauce and bananas are on the top.
Keyword banana cake, plant based, salted caramel, upside down cake, vegan