In a medium bowl, sift together plain gluten free flour and caster sugar. Make a well in the centre and add lightly beaten egg and Vitasoy Soy Milky Lite. Mix well with a whisk until batter is smooth and there are no lumps. Finally, stir through vegetable oil. Set aside, covered, for 10 minutes. If mixture is too thick, thin consistency with extra Vitasoy Soy Milky Lite.
Heat a large non-stick pan over medium-high heat. Spray lightly with oil spray. Pour ¼ cup of batter into the pan, and turn the pan to ensure the base is covered. Cook for 2 minutes or until bubbles start to appear and batter is cooked on the underside. Carefully flip the crepe and cook the other side for 1-2 minutes or until cooked through. Remove from pan and set aside. Cook 7 more crepes using remaining batter. When all cooked, cover and keep warm.
In a small frypan, add dairy free spread and brown sugar, and heat over medium heat until dairy free spread melts. Add extra Vitasoy Soy Milky Lite and stir until mixture is well combined and starts to thicken. When thickened, add sliced banana and gently toss through sauce, warming the banana slices. Set aside.
Fold each crepe in half, and then half again. Place onto a dessert plate and pour caramel sauce and bananas over the top. Serve warm.