Sticky Upside-Down Banana Cake

Ingredients:

For the topping:

80g Stork (you can use butter too)

150g light muscovado sugar

1/2 tsp vanilla bean paste

2 large bananas

For the cake batter:

125g Stork (you can use butter too)

200g light muscovado sugar

3 large bananas

2 large eggs

250g gluten free self-raising flour

1 tsp ground cinnamon

Method:

1. Heat the oven to 160C fan.  Lightly grease a deep 8 inch square cake tin, lining the base with baking parchment (I use a silicone cake tin - not requiring lining).

2. To make the topping, put the butter and sugar in a small saucepan, and cook over a medium heat until melted and combined.  Add the vanilla and mix together.  Pour almost all the caramel (keeping 2 tbsp back) into the cake tin and spread in an even layer.  Cut the bananas in half lengthways and arrange on top of the caramel, cut side down.

3. Mash the three bananas and add to a large mixing bowl.  Add the sugar, Stork, eggs, flour, cinnamon and 2 tbsp of the caramel set aside from the topping.  Mix using an electric whisk until fully combined.

4. Pour the cake mixture over the bananas and caramel in the tin, being careful not to move or dislodge them.  Smooth the top out and place in the centre of the oven.  Bake for 45 mins - a skewer inserted in the middle should come out clean.

5. Remove from the oven and cool on a wire rack for 10-15 mins.  Then place a chopping board over the top of the tray and turn it upside down so that the cake comes out on the board, banana side up.  Cut the cake into squares and serve warm.

I generally cut it into smaller portions, and freeze them for lunch time treats throughout the month.