Upside Down Caramel Banana Cake

Oh she was (did not last long!) delicious. We cooked her yesterday am for afternoon tea.
serves 6 - 8 (ha ha)

1 very ripe banana
2 tbs sour cream
180g self raising flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
90g unsalted butter, at room temp
180g caster sugar
1tsp vanilla extract
2 eggs
Thick cream or vanilla ice cream (makes it go faster though....)

Caramel banana topping
60g unsalted butter
120g lightly packed brown sugar
1 1/2 tbs golden syrup
3-4 large just ripe bananas sliced. I did not have enough so did not over lap.

Oven 180 degrees C. Grease 23 - 24cm round cake pan.

Topping: melt butter over medium heat. Add sugar and syrup. Cook stirring occasionally for 3 minutes. Pour into pan and tilt to coat base. Cover with banana slices in overlapping circles.

Combine mashed banana with sour cream. Sift flour and spice into bowl. Beat butter and sugar in a bowl with an electric beater till light and fluffy. Add vanilla, then eggs one at a time beating well after each addition. Reduce beaters to low and add flour mixture then sour cream mixture till JUST combined.

Spread into pan careful not to dislodge the bananas. Bake 40 - 45 minutes until golden and springy to touch in centre. Stand for 3 minutes then run knife around the rim and invert onto a plate. remove pan after 20 seconds, pressing back into cake any banana stuck to pan. Serve warm with cream or ice cream (if desired!)


Do not forget if you know of anyone who owns a Janome and wants a Quilting Foot see this post. Four more days to go!