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Preheat the oven to 165 degrees c. and grease and line a 23 cm loose bottomed tin.
Start by making the sticky caramel layer, put the vegan butter and brown sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
In a small bowl lightly whisk together the plant milk, vinegar, sugar, apple puree and oil.
In a separate larger bowl sift together the flour, baking powder, baking soda, salt, cinnamon and ginger. Add the milk mixture and quickly whisk together until just combined.
Carefully spoon/ pour the batter on top of the banana and bake in the oven for around 45 minutes, or until an inserted skewer comes out clean.
Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature.