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Upside-down caramelised banana cake

Name: Upside-down caramelised banana cake
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 100 g Butter, melted; 1 cup Soft brown sugar, firmly packed; 5 Bananas, peeled and halved lengthways (Main); 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

90 min

for 12 people

Carolyn Robertson

Julie Le Clerc

Cook, author, food stylist and presenter.

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

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

Heat oven to 180C. 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.