Banana Caramel Upside-Down Cake

Amaze your friends and family with this vegan banana upside-down cake!

Banana Caramel Upside-Down Cake
Banana Caramel Upside-Down Cake

This is one of the most striking desserts you will ever see. Just look at that swirl of caramelly bananas! Underneath all of that gooey sweet goodness, you will find a deliciously light and slightly tangy white cake made with flax eggs and yogurt. Oh. My. Goodness. It’s kind of perfect.

NotesThe bananas might turn pink. They are totally fine to eat and kind of festive, so don’t worry!

Serves8 to 10

Dietary ConsiderationVegan

Taste and TextureSweet

Type of DishCake, Dessert


  • Flax Eggs
  • 2 tablespoons (20 g) ground flaxseed
  • 6 tablespoons (90 ml) water

  • Bananas and Caramel
  • 1/4 cup (60 ml) Sweet Buttery Miso Caramel
  • 3 big or 4 small ripe bananas, sliced lengthwise
  • Cake
  • 1 1/2 cup (188 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 cup (240 ml) plain unsweetened vegan yogurt
  • 1 cup (192 g) vegan cane sugar
  • 1/2 cup (120 ml) sunflower oil
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 teaspoons (10 ml) vanilla extract


  1. Preheat the oven to 350°F (177°C). Line a 9-inch (23-cm) springform pan or baking pan with a parchment round.

  2. To make the flax eggs, whisk together the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken.

  3. Pour the Sweet Buttery Miso Caramel into the pan and use an offset spatula or the back of a spoon to spread it in a thin layer as close to the edges as you can. Lay the bananas on top of the caramel, with their flat sides facing down and their rounded sides facing up, so when the cake is flipped upside down, the cut side will be facing up. Set aside.

  4. Add the flour, baking soda, zest and salt to a big mixing bowl. Add the flax eggs, yogurt, sugar, sunflower oil, lemon juice and vanilla. Mix, using a hand mixer on low, until the batter is smooth.

  5. Pour the batter over the bananas. Bake for 60 to 75 minutes, or until the top is golden brown and a tester comes out clean.

  6. Let the cake sit for at least 30 minutes. Carefully invert the cake onto a serving platter and release the springform pan or tap the top to release the cake. Remove the parchment round. Cool completely before serving.


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