SLOW COOKED UPSIDE DOWN BANANA AND COCONUT CAKE

6 ripe bananas peeled and halved lengthways

60ml butter

200ml dark brown sugar 100ml coconut

45ml lemon juice

Preheat oven to 180ºC.

Line a medium sized pot with tin foil (29cm).

Place the butter, sugar, lemon juice and coconut in the lined pot and place on the stove until the butter is melted and everything is well mixed.

Top with the sliced bananas.

Place the lid on the pot. Reduce the heat and simmer for 5 minutes.

Remove from the heat.

220ml cake flour

5ml baking powder 2.5ml ground cinnamon 2.5ml mixed spice 2.5ml salt

200ml sugar

60ml softened butter 2 large eggs

30ml milk Beat the butter, sugar and eggs until light and fluffy. Add the flour, spices, baking powder, salt and milk and beat until mixed.

Smooth the mixture carefully on top of the bananas. Place the pot in the oven for 30 minutes. Remove and place the pot directly in the Wonderbag on a mat or cloth and seal.

Leave to steam for 2 ½ hours.

Remove the foil with the cake carefully and upend on a plate. Serve with cream or ice cream. Preparation time: 15 minutes Stove top time: 30 minutes Wonderbag time: 2 ½ hours