Upside-down banana cake
A recipe from the Good Food collection.
Ingredients
Banana topping
50g unsalted butter, melted
60g (⅓ cup) soft brown sugar
6 ripe large bananas, halved lengthways
Cake batter
125g unsalted butter, softened
230g (1¼ cups) soft brown sugar
2 eggs
185g (1½ cups) self-raising flour
1 tsp baking powder
2 large, very ripe bananas, mashed
Method
1. Preheat the oven to 180C. Grease and line the base and sides of a 20cm round cake tin with baking paper.
2. To prepare the banana topping, pour the melted butter over the base of the prepared tin and sprinkle with the sugar. Arrange the bananas, cut side down, in a single layer over the base of the tin.
3. Using electric beaters, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Sift the flour and baking powder into a bowl. Using a large metal spoon, gently fold the flour into the butter mixture with the mashed banana.
5. Carefully spoon the batter over the banana slices in the cake tin, smoothing over the surface. Bake for 45 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for five minutes, before turning out onto a wire rack to cool completely.
Tip: Upside-down banana cake is best eaten the day it is made.
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