This vegan upside down banana cake will blow your socks off.

For the cake filling you’ll need:

2 1/2 large ripe bananas

1 apple – peeled, cored & cubed in small pieces

6 tbsp coconut oil – melted

1 tbsp cinnamon

2 cups of oat flour


1 tbsp coconut oil – melted

1 tbsp cinnamon

6 tbsp maple syrup

1 1/2 large ripe bananas – sliced

Start off by making the icing. Simply simmer maple syrup, coconut oil & cinnamon in a small sauce pan until it starts forming bubbles all around. Pour the icing into a lined baking tin and spread it evenly. Then layer sliced banana on top. 

Preheat the oven to 150C.

To make the cake base, mash the banana with a fork and add in the rest of the ingredients. Make sure the cake base is neither runny nor thick so it will cook properly. Mix thoroughly and spread over the cake base.

Place the cake in the oven and bake for 30mins at 150C. Increase the heat to 220C and cook for another 5-10 min until the cake starts to brown slightly. Poke the cake with a fork and it’s ready when the fork comes out clean.

Take the cake out of the oven, place a plate on top and turn upside down so that banana icing is facing up. Remove the baking paper & enjoy!