Banana upside down cake

This makes a nice change from banana bread and is a great tropical dessert with coconut, vanilla or rum raisin ice cream. This will serve about 6-8.

So what do you need?

For the topping

40g salted butter

70g muscovado sugar

2 tbsp. spiced rum (optional but recommended)

3 bananas

For the cake

150g soft brown sugar

80g softened salted butter

2 free-range eggs

100ml coconut milk

180g plain / all purpose flower

1 1/2 tsp. baking powder

So what do you do?

Heat your oven to 175 degrees C / 350 F. Start by lining a 18 – 20cm round cake tin with baking parchment. Put the butter and sugar for the topping in a pan and heat gently mixing occasionally, turn off the heat once it’s dissolved. Meanwhile, for the cake batter beat the butter and sugar together in a mixing bowl until soft and add the eggs and mix in then the coconut milk. Sift in the flour and baking powder and mix together into a batter. Stir the rum into the topping then pour into the bottom of the cake tin. Peel the bananas and cut in half lengthways and arrange flat side down in the tin. Pour over the cake batter and spread evenly. Bake for about 45 minutes, until a skewer comes out of the centre clean. You may need to cover with foil after about 30 minutes if it starts to brown too much. Allow to cool in the tin for 10 minutes before turning it out on a plate. Serve warm or at room temperature.