Vegan Banana-Caramel-Espresso Upside Down Cake

Ingredients:
Topping:
– 75 grams soft dark brown sugar (check labelling for vegan friendly)
– 75 grams soft golden cane sugar (check labelling for vegan friendly)
– 80 grams vegan/plant based butter
– About 4 ripe bananas, peeled ant cut lengthways into 3
Cake:
– 125 grams softened vegan/plant based butter
– 83 grams soft dark brown sugar (check labelling for vegan friendly)
– 83 grams soft golden cane sugar (check labelling for vegan friendly)
– 1 teaspoon organic vanilla essence/extract
– Egg replacement for equivalent for 2 eggs
– 1 cup mashed very ripe bananas
– 190 grams plain flour
– 1 and 1/2 teaspoon baking powder
– 1/2 teaspoon bicarbonate of soda (baking soda)
– 2 teaspoon ground cinnamon
– 1 tablespoon of strong coffee or espresso
– Preheat oven to gas mark 6
– Line a 20cm square or round cake tin.
– Combine sugar and butter in a small saucepan over medium-low heat, stirring frequently until sugar dissolves and starts to bubble. Set aside and let it cool slightly. Pour into prepared tin. Cut bananas lengthways into 3
– Arrange bananas in tin over sugar mixture, cutting to fit when necessary.� – Beat butter, sugar and vanilla until pale and creamy.
– Add eggs replacer (whichever you prefer to use) and coffee (coffee should be at room temperature), beating until well combined.
– Use a fork to mash bananas on a plate and add to butter mixture and beat to combine.
Sift together flour, baking powder, cinnamon and bicarbonate of soda. Add to rest of the mixture and beat on lowest speed until just combined. Don’t overwork the batter! Spoon mixture into prepared tin and smooth surface.
Bake for 70 minutes on gas 5-6 or until an inserted skewer comes out clean. Stand in tin for at least 10 minutes before turning onto a serving plate and remove parchment paper carefully