Looking at my blog, anyone would think I live off a diet of cake, cake and more cake. However the main reason I post so many sweet recipes, is that I find baking therapeutic. There is something satisfying about the weighing of ingredients and their careful mixing together to create a delicious fluffy cake. This upside-down banana cake is simple but incredibly delicious, banana and caramel is such a classic combination that still is hard to beat. I recommend serving the cake still warm, fresh from the oven with a little whipped plant based cream or ice cream. While you can keep any leftovers in the fridge, the bananas have a tendency to brown. Finally while on the subject of bananas, you should aim to use bananas that are ripe, but not overly so, as you want them to retain their shape during the cooking process.
Sticky Upside-down banana cake – serves 6 to 8
75 g vegan butter, I used Naturli Vegan Block
125 g soft brown sugar (fariinisokeri)
1/2 tsp vanilla extract
4 large bananas
260 g flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
100 g sugar
2.5 dl/ 250 ml plant based milk
0.5 dl/ 50 ml apple puree
0.8 dl/ 80 ml oil
2 tsp cider vinegar
Preheat the oven to 165 degrees c. and grease and line a 23 cm loose bottomed tin.
Start by making the sticky caramel layer, put the vegan butter and brown sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
In a small bowl lightly whisk together the plant milk, vinegar, sugar, apple puree and oil.
In a separate larger bowl sift together the flour, baking powder, baking soda, salt, cinnamon and ginger. Add the milk mixture and quickly whisk together until just combined.
Carefully spoon/ pour the batter on top of the banana and bake in the oven for around 45 minutes, or until an inserted skewer comes out clean.
Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature.