Fruit and Vegetable illustration

This is such a pretty cake and beautiful way to turn what might be passed as “just a banana bread” to a truly magnificent

centrepiece cake! Introducing Caramelised Banana Cake with Chocolate…unbeatable!

Caramelised Banana Cake with Chocolate

This is such a pretty cake and beautiful way to turn what might be passed as “just a banana bread” to a truly magnificent centrepiece cake! This is cake version of a tart tatin

Takes 1 hour

Serves 12


  • 3 bananas
  • 150 g caster sugar
  • 2 tbsp water
  • 100 g chocolate chips
  • 200 g self raising flour
  • 1.5 tsp ground cinnamon
  • 120 ml sunflower oil
  • 150 g maple syrup
  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • 3 bananas
  • 50 g walnuts


  • Preheat the oven to 160 degrees
  • First start line a inch springform tin with baking parchment. Slice 3 bananas lengthwise and place them cut side down on the baking tray.
  • For the caramel, add the 150g of caster sugar to a wide saucepan and heat on medium heat, add the 2 tbsp water and mix once and after that dont stir.  Leave and occasionally swirl the saucepan but dont stir the sugar. Leave until it breaks down and starts to go golden and turn to a smooth caramel. As it reaches the end you will have to stir it to ensure you get a smooth texture. Remove before the colour goes from golden to dark burnt caramel colour. Pour over all the caramel on top of the bananas and leave to cool
  • Now time to make the cake. In a glass or cup mix the ground flax and water and leave to sit for 5 mins until it coagulates
  • Roughly chop the walnuts so they are bite sized. In a large bowl add the dry ingredients, (flour, cinnamon and walnuts)
  • In a blender add the wet ingredients, the peeled bananas, sunflower oil, liquid sweetener, soaked ground flax and blend till smooth.
  • If you don’t have a blender mash the bananas and in a bowl and mix the wet ingredients till well mixed.Add the dry and wet ingredients together and mix till a lovely smooth batter. Add the chocolate chips and mix through.
  • Pour in the batter in on top of the caramel bananas and bake in the preheated oven for 35-45 mins until a skewer comes out clean.
  • Using a pallet knife cut around the edges of the tin removing the cake from the sides.Place a flat plate or board on top of the cake and careful flip the cake so the the bottom comes out on top, if any gets stuck, dont worry you can carefully scrap it out. It should look magnificent!leave to cool and cut and enjoy!


Calories: 352kcalCarbohydrates: 53gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 3mgPotassium: 309mgFiber: 3gSugar: 32gVitamin A: 40IUVitamin C: 5mgCalcium: 35mgIron: 1mg
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