Upside-down caramelised banana cake

Carolyn Robertson

Topping

100 g	Butter, melted
1 cup	Soft brown sugar, firmly packed
5	Bananas, peeled and halved lengthways (Main)

Cake

200 g	Butter, softened
1 ½ cups	Caster sugar
2	Eggs
1 tsp	Vanilla extract
1 tsp	Ground cinnamon
2 cups	Flour
4 tsp	Baking powder
¾ cup	Milk

Directions

1. Heat oven to 180C. Grease a 24cm springform cake tin.
2. Mix melted butter with brown sugar and spread into base of cake tin.
3. Cover with banana halves and set aside.
4. Make cake mixture by beating butter and sugar in a bowl until thick and pale.
5. Beat in eggs, vanilla and cinnamon.
6. Sift flour and baking powder together and stir into creamed mixture, alternating with milk.
7. Spread cake mixture over bananas. Bake for 90 minutes, or until a skewer inserted comes out clean.
8. 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.