Upside-down caramelised banana cake
22/8/2005
Serves 12
Topping
| 100 g | Butter, melted |
| 1 cup | Brown sugar, firmly packed |
| 5 | Bananas, peeled and halved |
Cake
| 200 g | Butter, softened |
| 1½ cups | Caster sugar |
| 2 | Eggs |
| 1 tsp | Vanilla essence/extract |
| 1 tsp | Ground cinnamon |
| 2 cups | Flour |
| 4 tsp | Baking powder |
| ¾ cup | Milk |
Directions
- Heat oven to 180 degC. Grease a 24cm springform cake tin.
- Mix melted butter with brown sugar and spread into base of cake tin.
- Cover with banana halves and set aside.
- Make cake mixture by beating butter and sugar in a bowl until thick and pale.
- Beat in eggs, vanilla and cinnamon.
- Sift flour and baking powder together and stir into creamed mixture, alternating with milk.
- Spread cake mixture over bananas. Bake for 90 minutes, or until a skewer inserted comes out clean.
- Remove from oven, loosen cake and invert on to a serving plate while still hot or the caramelised sugar will stick to the tin making it impossible to remove.
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