1. Preheat oven for 350 degrees F (175 C) and lightly spray a 9x13 inch baking pan with cooking oil. Set aside. In a large bowl whisk together all purpose flour, sugar, baking powder, baking soda, sea salt and spices. In a separate bowl whisk together mashed banana, nondairy yogurt, nondairy milk, canola oil and vanilla extract until smooth. A few lumps of banana are okay. Poor wet ingredients into dry ingredients and whisk until just combined. Do not over-mix.

2. In a small saucepan, combine vegan butter and light brown sugar and begin to melt over medium heat whisking continuously. Continue heating until a caramel-like, sugary sauce comes together. This should only take about 2-3 minutes. Remove from heat.

3. Place sliced bananas into prepared 9x13 pan cut side down with equal space in between. Pour melted sugar mixture over top of bananas as evenly as possible. Pour prepared cake batter on top of everything and smooth out with a rubber spatula taking care not to disturb the layers. Place pan in preheated oven and bake for 30 minutes.

4. Remove from oven and allow cake to cool for 15 minutes. To remove cake from pan, quickly and carefully flip over onto a serving platter. Cake should release from pan easily. Allow cake to cool for an additional 30 minutes prior to slicing.