This is a totally easy-peasy recipe for a delicious cake to be cut into small squares and munched on through the week, or as a little treat to get you through the morning.
Baby bananas are a little harder to find than regular-sized ones, but they look lovely in this dish. Feel free omit the salt in the caramel and adjust the spices to suit your taste – as with most of my recipes, this one is very easily adaptable.
The cake can be served warm with ice cream, and if you double up on the caramel sauce, you can pour over a little extra on serving.
If you love this cake as much as I do, give my Chunky Monkey Banana Bread and Sticky Spiced Banana Cake recipes a go.
For the caramel
½ cup light soft brown sugar
½ cup vegan butter
½ tsp sea salt
4 full-sized bananas, or 6 baby bananas, halved lengthways
4 medium bananas, mashed
⅓ cup almond milk or dairy-free alternative
¼ cup light oil, such as groundnut
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
2 cups white, spelt, or gluten-free plain flour
½ cup coconut sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
Pinch of sea salt
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