Vegan Banana Upside Down Cake
Indulge in the ultimate sweet treat with this decadent Vegan Banana Upside Down Cake—an irresistible, plant-based twist on a classic dessert. This moist and flavorful cake features a stunning caramelized banana topping, created by layering luscious ripe banana slices over a rich brown sugar and vegan butter sauce. The tender, cinnamon-scented cake is made with simple pantry staples like all-purpose flour, almond milk, and a “vegan buttermilk” created with apple cider vinegar, ensuring a light and fluffy texture. Perfectly balanced between comfort-food nostalgia and a modern vegan spin, this cake comes together in under an hour, making it an excellent option for dinner parties, celebrations, or an indulgent weeknight dessert. Serve it warm or at room temperature, and watch every slice disappear!
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Recipe Information
Ingredients
- 3 whole (2 for topping, 1 for batter) ripe bananas
- 0.5 cup brown sugar
- 4 tablespoons vegan butter
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 0.25 cup neutral-flavored oil (e.g., canola or vegetable)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare the caramelized banana topping by melting the vegan butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the mixture is smooth and bubbling.
Pour the caramel mixture into the prepared cake pan, spreading it evenly. Slice 2 bananas lengthwise and arrange the slices over the caramel in a single layer. Set aside.
Prepare the cake batter by combining the almond milk and apple cider vinegar in a small bowl. Let the mixture sit for 5 minutes to curdle, creating vegan buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another mixing bowl, mash 1 ripe banana and stir in the granulated sugar, oil, vanilla extract, and the prepared vegan buttermilk.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; the batter will be slightly thick.
Pour the batter over the banana topping in the cake pan and smooth it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Peel off the parchment paper.
Serve the cake warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 214.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
