Caramelised Upside-Down Banana Cake
65g vegan block butter
120g light muscovado sugar
1/2 tbsp miso paste
200g plain flour
2tsp baking powder
210g golden caster sugar
100g vegan butter block, melted
2tbsp flaxseed + 4tbsp water
120g natural almond yog
1/4 cup plant milk
Heat the butter, sugar, vanilla and miso in a saucepan on medium heat until it melts and combines. Pour this mixture into a greased and lined 20cm cake tin. Slice the bananas lengthways and place cut side down on the caramel.
For the cake, stir together the flaxseed and water in a small bowl. Set aside to thicken. Mix the flour, baking powder, cinnamon, ginger, salt, and golden caster sugar in a large bowl. Add in the rest of the wet ingredients (including the flax egg) and mix until smooth. Pour this over the bananas in the baking tin.
Bake at 170C for 55-60 mins until a skewer comes out clean.
Cool before slicing and enjoying.