Hola if that glossy caramel is calling your name!
I had some ripe bananas handy so I whipped up this slightly fancy banana cake to share with my friends & I can confirm that it’s one of the best cakes I’ve made to date! The combination of caramel & banana is seriously heavenly. YOU GUYS NEED TO TRY THIS!
Here is the recipe:
UPSIDE DOWN VEGAN CARAMEL PB BANANA CAKE
INGREDIENTS:
Caramel:
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1 cup coconut milk (full-fat)
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1/2 cup coconut sugar
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pinch of salt
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*optional: dollop of peanut butter 😉
Cake:
Dry:
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1 3/4 cups self-raising flour
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1/4 cup vegan vanilla protein powder
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1 tsp cinnamon
Wet:
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3 ripe bananas + 1 banana for the topping
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1/4 cup peanut butter
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1 cup plant milk
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1 chia egg (1 tb chia seeds + 3 tb water)
METHOD:
1. Make the caramel sauce: in a small pot on medium high heat, add the coconut milk, sugar & salt. Stir & bring the mixture to a boil, then reduce to a low simmer. Stirring occasionally for 15-20 mins until the caramel thickens.
2. Preheat the oven to 175 ℃/ 350 ℉, fan-forced & line a square cake tin with non-stick paper.
3. Transfer the caramel as layer at the base of the prepare tin.
4. Slice on banana lengthways into 3-4 slices & layer it on top of the caramel
5. Make the cake batter: combine all dry ingredients in a large bowl
6. In a blender, blend the wet ingredients except the chia egg. Pour the wet mixture into the dry & stir in the chia egg too. Gently fold the batter until no dry flour remains
7.Pour the batter gently over the caramel & banana layer.
8. Bake for 25-30 mins until a knife inserted comes out clean. Allow the cake to cool before inverting it.
*Tip: put a plate or chopping board over the cake tin, trapping the moisture whilst the cake is cooling down makes the cake softer when you eat it.
**Optional: Before inverting the cake, you can choose to slice off the top of the cake so that the cake sits flat
This cake is guarantee to impress! So thank me later!