Vegan Upside-Down Banana Bread Cake

Oh, baby! This Banana Bread Cake is going to be your new go-to for banana upside-down cake. Everyone seems to be making banana bread right now while at home, and why not give your classic recipe a little twist and try this vegan recipe out for a change? 

Why you’ll love this Banana Bread Cake: 

• It’s really easy to make but it looks impressive 
• It’s vegan 
• It is a sweet treat that’ll cure your sweet tooth 
• It is a great way to use up bananas before they go bad 
• Your whole family will love it – in fact, get your kids involved to help you make it!

How do you make banana bread cake?

Before you get started, get your oven nice and hot at 350F and lightly grease or butter your 9-inch cake tin. This recipe is very easy to pull together. Here’s what you do: 

1. In a small bowl combine brown sugar, margarine, vanilla & cinnamon (this will be for your caramelized banana base)
2. Transfer the above to a cake tin and evenly coat the bottom of the tin 
3. Place sliced bananas to the base of the pan arranging as desired – remember the bananas will shrink when cooked so try to keep them close together
4. In a large bowl, mash your bananas with a fork. Whisk in the melted oil or butter, brown sugar egg replacement, vanilla and almond milk (or plant-based milk of choice) 
5. In the same bowl, fold the flours, baking soda, baking powder, salt and cinnamon. Mix until combined (but don’t over mix!)
6. Transfer mixture to banana base in the tin and evenly spread it with a greased spatula 
7. Bake for 40 minutes and VOILA! 
8. Serve this up with ice cream or coco whip

How do you make coco whip? 

What’s coco whip you ask? Well, this Banana Upside-Down Cake is great to eat on its own but if you want to take it to the next level, coco whip is a great way to do that. All you need is a can of full-fat coconut milk or coconut cream, 1/4-3/4 cup of icing sugar, 1/2 tsp of vanilla. Then here’s what you do: 

1. Refrigerate milk or cream overnight (if possible) to encourage separation of the cream and liquid. Try not to shake or move it in this step! 
2. Remove the can from the fridge without shaking or tipping and carefully remove the lid, scrape out the top thick cream and leave the liquid behind (to stop this from going to waste, save the liquid for smoothies)
3. Place cream in mixing bowl & beat for 30 seconds until creamy
4. Add vanilla and powdered sugar and mix until smooth 

Why are bananas so good for you? 

Well, I’m glad you asked. For this recipe, I used Chiquita Bananas, my go-to brand that I’ve had in my house for as long as I can remember.

What I love about bananas is that they are so damn good for you and offer a lot of nutritional benefits. They’re also super versatile and you can toss them into so many recipes. You can even use brown bananas in recipes like this which is so awesome to eliminate food waste.

Bananas also: 

• Are one of the best fruit sources of vitamin B6
• Provide 10% of your daily vitamin C needs
• Help keep your skin beautiful with the help of manganese found in them
• Potassium in bananas is good for your heart health & blood pressure
• Fantastic for pre or post-workout to stop cramps

How do you like to eat bananas? Share below in the comments, I’d love to hear what you’re doing with them! https://www.foodbymaria.com/easy-vegan-banana-muffins-recipe/

Other banana recipes you’ll love: 

• 5-Minute Fried Banana Recipe
• Vegan Banana Muffins
• Banana Bread Granola
• Tasty Banoffee Pie
• Vegan Chocolate Cake Recipe

Banana Bread Cake Recipe

★★★★★ 5 from 8 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 10 1x
• Category: Budget Friendly, Sweet Treats
• Cuisine: Vegan

Print Recipe

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Description

This delicious twist to classic banana bread is so delicious and will cure your sweet tooth. Whip up this Banana Bread Cake in under an hour, and I promise the family will love it!

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Ingredients

Scale 1x2x3x

For the Caramelized Banana Base:

3/4 cup brown sugar

1/4 cup melted vegan margerine

1 tsp vanilla

1 tsp cinnamon

2 large banana, cut into 1/2 inch slices

For the cake:

1 cup all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 ripe banans, medium-sized, mashed

6 tbsp. melted coconut oil or vegan butter

2/3 cup brown sugar

1 egg replacement

1 tsp vanilla

2 tbsp. almond milk

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Instructions

Preheat your oven to 350F and lightly grease or butter a 9 inch cake tin and set aside.

Into a small mixing bowl, combine the brown sugar, margarine, vanilla and cinnamon.  Transfer to cake tin and evenly coat the base of the tin. Begin placing the sliced bananas to the base of the pan, arranging as desired but ensure there’s minimum space between each slice because the banana will shrink once it’s cooked causing larger gaps.

Into a large bowl, mash your bananas with a fork. Whisk in the melted oil or butter, brown sugar egg replacement, vanilla and almond milk.

To the same bowl, gently fold/add the flours, baking soda, baking powder, salt and cinnamon. Only mix till combined.

Transfer mixture to banana base and evenly pat the batter down with a greased spatula.

Bake for 40 minutes or until toothpick confirmed.

Enjoy with ice cream or coco whip!

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Notes

Must use a minimum of 2 banana for the base coat of the caramelized banana cake.

Cake will last up to 5 days at room temperature, covered and 7-10 days in the fridge in a tightly sealed container.

Keywords: tasty, recipe, cake, cinnamon, best, vegan, caramel