Upside-down Banana Caramel Cake

I found this recipe in an issue of Delicious. It's absolutely great - I often have leftover bananas that I won't eat because they've gone brown, and this cake is the thing to do. Sure, regular banana bread is good, and you can make muffins or biscotti, too - but this cake is quite special. Really - try it even if you're not crazy about banana cakes in general: it's that good.

The recipe specifies self-rising flour - since I don't have that, I used 2 tsp baking powder instead. And I upped the spices, as I normally do. And I didn't have sour cream in the house, so milk would have to do. (And it was fine.)


Upside-down Banana Caramel Cake

Adapted from Delicious magazine

1 very ripe banana, mashed
2 tbsp sour cream (or milk
180 g flour (self raising - or add 2 tsp baking powder)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
90 g butter, at room temperature
180 g sugar
1 tsp vanilla extract
2 eggs

Topping:
60 g butter
120 g brown sugar
2 tbsp golden syrup
3-4 ripe bananas, sliced thinly

Heat the oven to 180°C. Butter a 24 cm springform pan. Get started on the topping: melt the butter in a saucepan, add the syrup and the sugar. Let it cook for three minutes, while stirring. Pour into the pan, and tilt to cover the base. Arrange the bananas in a pretty pattern to cover the caramel.

For the cake, start by mixing the banana with sour cream or milk. Mix flour, baking powder if using, cinnamon and nutmeg in a bowl. Using electric beaters, beat butter and sugar until light and fluffy. Add the vanilla and the eggs, beating well to incorporate fully. Reduce the speed to low, and add the flour mixture. Finally, add the banana mixture.

Pour the batter over the banana slices, and be careful not to disturb them. Bake for 40-45 minutes, or until lightly golden and springy to the touch. Remove from oven and let cool for a few minutes before inverting carefully onto a plate. Pick off any stuck banana slices and just place them back on the cake. (And do sneak one for yourself, they're very good.) Serve at room temperature or slightly warmed with whipped cream or a scoop of vanilla ice cream.

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