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.
- 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 tsp vanilla extract
- 2/3 cup (100g) plain flour
- 1/3 cup (50g) wholemeal self-raising flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 1 cup (2 large) mashed over-ripe banana
- Preheat oven to moderate (180°C/160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
- 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.
- 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.