Decadent Upside Down Banana Cake…

Banana cake is one of those treats you can almost convince yourself is actually not that bad for you and in fact it’s pretty healthy for you. Some may even stretch as far as saying that it counts towards part of your five a day.

Let me be upfront with you from the beginning. This recipe certainly does not fall into that category. It’s decadent, rich and very naughty. And after a week of flying solo with a snotty poorly baby who would only sleep beside me, this cake was very much what the doctor ordered. 

Adapted from Waitrose Kitchen this recipe for upside down banana cake is the ideal Sunday lunch dessert and a winner for using up old bananas lurking in the fruit bowl at the end of the week.

1. Begin by preheating the oven to 170c and grease a deep round 20cm cake tin with butter and measure out 1tbsp. of cardamom pods. Remove the seeds by splitting open the pods. Discard the pods.

2. Gently melt 25g of unsalted butter and 125g of golden syrup over a gentle heat. Add in the cardamom seeds and spread over the base of the cake tin. Peel three bananas and slice into rounds. Place each piece onto the mixture in the cake tin.

3. Into a food mixture cream together 100g of dark soft brown sugar, 125g of unsalted butter and 25g of golden syrup. Add in 75g. of plain flour, 75g. ground almonds, 1tsp. baking powder, 2tsp. ground ginger and fold everything together. Finally add in three eggs, beating one egg at a time into the rest of the cake mixture.

4. Drop spoonfuls of the the cake mixture on top of the banana syrup in the cake tin and smooth over. Bake in the oven for 50minutes. Leave to cool before serving with natural yoghurt.




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