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    You are in: Home / Recipes / Vegan Banana Upside Down Cake Recipe
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    Vegan Banana Upside Down Cake

    Vegan Banana Upside Down Cake. Photo by KMuchetti

    1/1 Photo of Vegan Banana Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    KMuchetti's Note:

    A Vegan version of the original! Moist, rich, and so yummy!

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Topping

    Cake

    Directions:

    1. 1
      In a small saucepan, combine brown sugar, lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour 1/2 of the mixture into a cake pan. Cover evenly with nuts.
    2. 2
      Slices the two medium size banana and place in a bowl. Pour remaining mixture over the bananas and toss to coat. Arrange bananas in circular fashion in bottom of cake pan. Set aside.
    3. 3
      Combine wet ingredients in an medium sized bowl. Combine dry ingredients in a separate bowl. Pour wet ingredients into dry ingredient bowl. Stir to combine. Pour cake batter in cake pan over arranged bananas.
    4. 4
      Preheat oven to 350. Bake for 50 minuet or until tooth pick comes out clean form the center. Let cool in cake pan for 10 minuets. Loosen edges with knife and turn out onto serving plate. Enjoy!

    Ratings & Reviews:

    • on November 21, 2010

      45

      This is a delicious cake and very moist. There are a few points that I kind of messed up on, they weren't mentioned in the recipe. First off - the size of the cake tin. I should have known my 8" was going to be too small, but that's the only round one I had. It definitely needs to be larger. Altho the cake is really moist and it cooked thru, it spilled over and was quite a mess. It was also hard to get out of the pan, I'm wondering if lining the bottom with parchment would have been a good idea. My cake wasn't as pretty as yours KMuchetti, but it is still very enjoyable. I made it with whole wheat flour, worked well - again, not as pretty, it's kind of like banana bread with a sweet topping. Wasn't sure how thin to cut the bananas for the topping, I think I sliced them too thin because they were hardly recognizable in the finished cake. This would be a great afternoon/tea time cake to serve, I'm sure I'll be making it again with these few changes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2013

      Agree this is a delicious cake and the 1st reviewers pointers were very helpful. I used a 9 inch round pan and still had enough batter to fill another small loaf pan. I used a cooke sheet under it which still caught some drippings. I did use wax paper to line the pan and this helped remove it from the pan in one piece. It was a little heavy so one less banana may make it lighter. I used coconut oil for the vegan margarine, coconut milk instead of soy milk and applesauce instead of eggs. The topping and sliced firm banana thicker slices made this just melt in your mouth. Absolutely fabulous topping makes this cake!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Banana Upside Down Cake

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 434.5
     
    Calories from Fat 96
    22%
    Total Fat 10.6 g
    16%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 299.0 mg
    12%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 3.7 g
    15%
    Sugars 47.8 g
    191%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    vegan margarine

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