Edd Kimber’s sticky upside-down banana cake

QServes 12

QPrep 15 mins

FOR THE TOPPING

80g unsalted butter, plus extra for the tin 150g light brown muscovado sugar

1/2 tsp vanilla bean paste

4 large bananas, peeled

FOR THE CAKE BATTER

240g plain flour

21/2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

300g golden caster sugar

120g unsalted butter, softened

3 large eggs

150ml soured cream

1 Heat the oven to 180C/160C fan/gas 4 and lightly butter a deep 23cm round cake tin. Line the base with baking parchment.

2 To make the topping, put the butter and sugar in a small saucepan and cook over

QCook 1 hr 5 mins

a medium heat until melted and combined. Add the vanilla bean paste and mix. Pour the caramel into the cake tin and spread out into an even layer. Halve the bananas lengthways, then arrange over the caramel, cut-side down. 3 To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Beat everything together using an electric whisk on a low speed until the batter is smooth and evenly mixed. Pour the batter over the bananas and level out with a spatula. Bake for 55 mins-1 hr, or until a skewer inserted into the middle comes out clean. If the cake is looking too dark after 45 mins, cover loosely with foil. Leave to cool in the tin for 10 mins before turning out onto a plate. Best served warm, but also delicious at room temperature.

Eat within two days.

PER SERVING 427 kcals, fat 18g, saturates 11g,

carbs 62g, sugars 45g, fibre 2g, protein 5g, salt 0.4g