Our latest fruit and vegetable delivery was a bit disappointing with all the fruit at the peak of ripeness on the day of their arrival. This meant that we had to think (aka eat) quickly before items were beyond saving.
The banana’s however were well-ripe on day 3, and with 4 left on the bunch (after both of us eating one each day prior to that) – I knew that it was time to make this recipe!
The BBC Good Food Magazine (May 2016 issue) had a recipe for “sticky upside-down banana cake”. I made a few changes by omitting the ground ginger and using buttermilk instead of soured cream in the cake mix and all in all, it turned out pretty well. HIM happily devoured a few slices and said it reminded him a Portuguese Honey cake.
This is a DEFINITE make again kind of cake… something that I was able to whip up relatively quickly with a 10month old sitting on the floor next to me playing with plastic containers… and I had it in the oven before boredom rolled in for her!
Banana Upside down cinnamon cake
150g muscovado sugar
2.5 teaspoons baking powder
1 teaspoon ground cinnamon
300g caster sugar
120g butter, softened
3 large eggs
- Place butter (80g) & sugar into a saucepan over a medium heat until melted & combined
- Pour into greased cake tin
- Cut bananas in half and arrange on top of the caramel
- To make batter, beat together sugar and softened butter, adding eggs one at a time
- Then add flour, baking powder, cinnamon & buttermilk and continue to mix/whisk until smooth & evenly combined
- Pour batter over bananas
- Bake for 50-60min at 180C