Sweet, Snacks

Upside Down Salted Caramel Banana Snack Cake

Easy peasy recipe for a delicious snack cake, to be munched on over the week, or as a little treat to get you through the morning. It can be served warm with ice cream too and if you double up on the caramel sauce you can add a little extra on serving. feel free omit the salt in the caramel and adjust the spices to suit, as ever most of my recipes are very easily adaptable. If you like this recipe then try chunky monkey Banana Bread or sticky spiced banana cake

15 minutes

45 minutes

30 minutes

12-18 squares



4 medium ripe bananas mashed

1/3 cup almond milk or alternative

1/4 cup light oil (groundnut)

1 tbs apple cider vinegar or lemon juice

1 tsp vanilla extract


2 cups white/spelt/ or GF plain flour

1/2 cup coconut sugar

2tsp baking powder

1 tsp ground cinnamon

1 tsp mixed spice

Pinch of sea salt

Caramel Layer

½ cup light soft brown sugar

½ cup vegan butter

½ tsp sea salt

4 bananas halved length ways or a mix of baby bananas


  1. In a small pan combine the sugar and butter for the caramel layer, heat until the combined and bubbling, allow to reduce a little and then stir in the salt.
  2. Pour into the base of lightly greased 8x12 inch tin or equivalent.
  3. Top with the banana halves and set aside.
  4. Pre heat oven to 180ï‚° fan.
  5. Mix together the wet ingredients and set aside.
  6. Mix together the dry, add the wet into the dry and fold until just combine.
  7. Pour batter over the caramel and banana layer and spread evenly.
  8. Place in the preheated oven for about 30 minutes, test with a skewer to see if it comes out clean.
  9. You should be able to see the caramel bubbling around the edges and the sponge lightly golden.
  10. Allow to rest in the tin for a good 30 minutes before turning out onto a serving plate or board.
  11. However, if serving as a dessert warm then turn out straight away and serve with ice-cream or custard.
  12. Cut into square as desired, eat as it is or with a dollop of dairy free yogurt.

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