Cranberry Upside Down Cake – Vegan

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.

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.

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.

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

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.

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

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!