Cranberry Upside Down Cake – Vegan

1. 1

   Preheat oven to 350 F. Note: Make sure skillet is equipped with an oven-safe handle. The skillet will be put directly into oven for baking later on.

2. 2

   In a 12-inch oven safe skillet over medium heat, heat brown sugar, 2 tablespoons of orange juice and 2 tablespoons of butter substitute, stirring continuously until mixture begins to bubble and butter has completely melted. Remove skillet from heat, set aside and let the mixture cool.

3. 3

   Bring remaining orange juice and bag of cranberries to a simmer in a medium-large saucepan, stirring regularly. Continue heating until most of the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.

4. 4

   In a large bowl, stir together the all-purpose flour, baking powder and salt. Set aside.

5. 5

   Place the peeled banana in a separate large bowl. Mash banana and stir in remaining 2 tablespoons butter, canola oil, granulated sugar and vanilla extract. Stir or mix with an electric mixer until all ingredients are mixed together and there is a light, fluffy consistency.

6. 6

   Add flour mixture to banana mixture stirring in with 1/2 cup milk. Spread batter over cranberries in the skillet.

7. 7

   Put skillet into the heated oven and bake for 35 minutes. Remove skillet from oven. Carefully invert the cake onto a serving plate, remove the skillet and let cake cool for at least 20 minutes before serving. Best if served warm. Goes great with almond ice cream!

* Per serving · 4 servings · Values may vary.