Banana Peel Sticky To ee Upside Down Cake
Serves 10
6 ripe Dole bananas cup maple syrup 120g unsalted butter, softened 200g brown sugar 4 eggs 1 tsp vanilla extract 200g self-raising flour, sifted 1 tsp bicarbonate of soda 1 tsp ground cinnamon
To ee Sauce
125g unsalted butter 1 cup lightly packed darkbrown sugar cup heavy cream
Preheat the oven to 170ºC & line a 22cm cake tin with baking paper, greasing the sides (see tip).
Pour maple syrup into the base of the pan. Slice 3 bananas in half lengthways & layer them, cut-side down.
For the cake, rinse the remaining 3 bananas under cold water, cut o ends then blend banana & skins together in a food processor.
Beat butter & sugar until thick & pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then fold in the flour, baking soda & cinnamon. Fold in bananas & pour the batter over bananas in pan. Bake for 1 hour 15 minutes until a skewer inserted into the centre comes out clean.
Meanwhile for the to ee sauce, combine butter, sugar, & cream in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium (so it doesn’t boil over) & boil, stirring frequently, until sauce thickens & darkens slightly, about 4 minutes.
Once cake is cooked. Allow to cool in the tin for 10 mins before turning out onto a plate. Pierce hot cake all over with a skewer, then drizzle over half the sauce. Best served warm with remaining sauce & ice-cream but it’s also delicious at room temperature.