Caramelised Upside-Down Banana Cake


65g vegan block butter

120g light muscovado sugar

Vanilla extract

1/2 tbsp miso paste

3 bananas

200g plain flour

2tsp baking powder

1tsp cinnamon

0.5tsp ginger

Pinch salt

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.