This is a MUST TRY recipe! It's touted as THE dessert of the summer and SO simple to make! Impress your friends at your next dinner party with this incredible vegan miso & banana upside-down cake.
1. Preheat the oven to 350F. Line the bottom of an 8 inch cake pan with parchment paper.
2. Heat a small pan over medium heat, melt the butter and then whisk the miso paste and brown sugar. Cook until thick and combined. About 2-5 minutes. Whisking constantly to not burn. Pour the mixture into the prepared cake pan and place the halved bananas on top. Set aside.
3. In a medium bowl, using a hand mixer, cream the apple sauce with the white sugar. Stream in the veg oil.
4. In a blender, blend the yogurt, overripe bananas, vanilla and baking soda until very smooth.
5. Stir the banana mixture into the apple sauce mixture. then gently incorporate the flour and salt.
6. Pour the batter over the caramel and cut bananas and then bake in the oven until cooked through, about 45-60 minutes.
7. Run a knife around the edge of the cake, let cool for about 5 minutes, then invert onto a plate. Let rest for 15 minutes before digging in!
