This is such a lovely version of an upside-down cake – from its brown sugar batter and buttermilk to keep it light, to the bananas that caramelise during cooking on the base of the pan.

Banana & cinnamon upside-down cake

SERVES 10 PREP + COOK TIME 1 HOUR 10 MINUTES {+ COOLING & STANDING TIME}

1 Preheat oven to 180°C (160°C fanforced). Grease a 13cm x 23cm (inside top measurement) loaf pan; line base with baking paper, extending the paper 2cm over sides. 2 Spread walnuts on an oven tray; roast for 5 minutes or until nuts are fragrant and lightly golden. Cool. Pulse the walnuts in a food processor until a coarse meal forms. 3 Peel bananas and halve lengthways. Drizzle base of the pan with butter; sprinkle with brown sugar. Top with banana, cut-side down, slightly overlapping.

4 Beat eggs, caster sugar and vanilla with an electric stand mixer for about 5 minutes or until thick. On low speed, fold in sifted flour and cinnamon, then the ground walnuts, buttermilk and extra butter. Carefully pour mixture over the banana in the pan.

5 Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean; cover cake loosely with foil if it starts to over-brown. Leave cake in pan for 5 minutes before turning onto a wire rack to cool. Serve warm.