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Preheat the oven to 180 oC
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Grease and line a 8" square cake tin
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Whisk the egg whites and cream of tartar together until they form stiff peaks
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In another bowl whisk together the dairy free spread and caster sugar until light and fluffy
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Beat in the egg yolks
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Stir in the flour, xanthan gum and dairy free milk
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Carefully fold in the beaten egg whites
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Make the topping by placing the dairy free spread, brown sugar , cinnamon, cardamom and cloves in a small saucepan
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Bring to the boil and simmer for 2 minutes
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Pour the caramel into the cake tin
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Arrange the banana slices over the caramel
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Pour the cake mix over the bananas
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Bake in the oven for 45 minutes
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Allow to cool for 10 minutes in the tin then invert onto a plate
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Serve while still warm
