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    Vegan Banana Upside Down Cake

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     1 Total Reviews

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    • on November 21, 2010

      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.

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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

    Detailed Nutrition Values About Nutrition Info
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