Name: Upside-down toffee banana cake
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup (220g) caster sugar; 1 cup (250ml) water; 2 medium bananas (400g), sliced thinly; 2 eggs, beaten lightly; 2/3 cup (160ml) vegetable oil; 3/4 cup (165g) firmly packed brown sugar; 1 teaspoon vanilla extract; 2/3 cup (100g) plain flour; 1/3 cup (50g) wholemeal self-raising flour; 2 teaspoon mixed spice; 1 teaspoon bicarbonate of soda; 1 cup (2 large) mashed over-ripe banana

Upside-down toffee banana cake

Rich, fruity and topped with toffee, this upside-down banana cake is sure to become a firm favourite. Delicious on it's own, or served warm with a dollop of thick cream.

Ingredients

1 cup (220g) caster sugar

1 cup (250ml) water

2 medium bananas (400g), sliced thinly

2 eggs, beaten lightly

2/3 cup (160ml) vegetable oil

3/4 cup (165g) firmly packed brown sugar

1 teaspoon vanilla extract

2/3 cup (100g) plain flour

1/3 cup (50g) wholemeal self-raising flour

2 teaspoon mixed spice

1 teaspoon bicarbonate of soda

1 cup (2 large) mashed over-ripe banana

Method

1.Preheat oven to moderate (180°C/160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.

2.Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour. Pour toffee into pan; top with sliced banana.

3.Combine egg, oil, brown sugar and extract in medium bowl. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan. Bake, uncovered, about 40 minutes. Turn onto wire rack, peel off baking paper. Serve cake warm or at room temperature with thick cream, if desired.

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Ingredients

Method

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