Vegan Banana Upside Down Cake

• Topping
• 1/2 cup packed brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon vegan margarine
• 1/2 cup pecan halves
• 2 medium firm bananas, sliced
• Cake
• 3 mashed ripe bananas
• 1 cup raw sugar
• 1 cup soymilk
• egg replacement equivalent to 2 egg
• 1 teaspoon vanilla
• 3 tablespoons oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

1. In a small saucepan, combine brown sugar, lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour 1/2 of the mixture into a cake pan. Cover evenly with nuts.
2. Slices the two medium size banana and place in a bowl. Pour remaining mixture over the bananas and toss to coat. Arrange bananas in circular fashion in bottom of cake pan. Set aside.
3. Combine wet ingredients in an medium sized bowl. Combine dry ingredients in a separate bowl. Pour wet ingredients into dry ingredient bowl. Stir to combine. Pour cake batter in cake pan over arranged bananas.
4. Preheat oven to 350. Bake for 50 minuet or until tooth pick comes out clean form the center. Let cool in cake pan for 10 minuets. Loosen edges with knife and turn out onto serving plate. Enjoy!

topping, brown sugar, lemon juice, margarine, pecan halves, bananas, cake, mashed ripe bananas, sugar, soymilk, egg replacement, vanilla, oil, flour, baking soda, baking powder, salt

Taken from www.food.com/recipe/vegan-banana-upside-down-cake-396176 (may not work)