Make further of this luxury, sweet-and-salty caramel sauce from The Vegan ABCs Cookbook to drizzle over apples, ice cream sundaes, or to swirl into brownie batter.
What you want:
For the miso caramel sauce:
1 cup sugar
¼ cup chilly water
½ cup reduced-fat unsweetened coconut milk
2 tablespoons white miso
2 teaspoons vegan butter
¼ teaspoon salt
For the banana cake:
2 tablespoons floor flaxseed
6 tablespoons water
¼ cup miso caramel sauce (see recipe above)
3 ripe bananas, sliced lengthwise
1½ cups flour
1 teaspoon baking soda
1 teaspoon lemon zest
½
teaspoon salt
1 cup plain unsweetened vegan yogurt
1 cup sugar
½ cup sunflower oil
1 tablespoons lemon juice
2 teaspoons vanilla extract
What you do:
- For the miso caramel sauce, right into a small saucepan, add sugar and water and stir to mix. Flip warmth to medium-low and prepare dinner, with out stirring, solely swirling pot often, till combination is bubbly and has turned a light-weight amber shade, about 8 to 10 minutes. Take pan off warmth and put aside.
- Right into a separate small saucepan, add coconut milk, miso, butter, and salt. Use a small silicone spatula to interrupt up miso. Flip warmth to low and whisk till combination is totally clean and heat. Add miso combination into sugar combination and shortly whisk collectively. Cowl and let cool.
- Preheat oven to 350 levels. Line a 9-inch springform pan or baking pan with parchment paper. In a small mixing bowl, whisk flaxseed and water. Put aside for five minutes to thicken.
- Into ready pan, pour caramel sauce and use an offset spatula or again of a spoon to unfold in a skinny layer near edges. Lay bananas on high of caramel, with flat sides dealing with down and rounded sides dealing with up, so when cake is flipped the other way up, lower facet can be dealing with up. Put aside.
- Into a big mixing bowl, add flour, baking soda, zest, and salt. Add flax eggs, yogurt, sugar, sunflower oil, lemon juice, and vanilla. Combine, utilizing a hand mixer on low, till batter is clean.
- Pour batter over bananas and place in oven. Bake 60 to 75 minutes, or till high is golden brown and a toothpick comes out clear.
- Let cake sit for a minimum of half-hour. Rigorously invert cake onto a serving platter and launch springform pan or faucet high to launch cake. Take away parchment spherical. Cool fully earlier than serving.
For extra recipes like this, try:
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