Upside Down Banana Cake
Turn those spotty bananas into something worth waiting for: a tender buttermilk loaf with a sticky brown sugar macadamia crown. Serve it warm and watch it…
Servings: 6 servings
Calories: 325kcal
Equipment
- loaf pan
- baking paper
- small bowl
- Large bowl
- Oven
- wire rack
Ingredients
Cake
- 1 cup self-raising flour
- ¼ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ⅓ cup caster sugar
- ½ cup buttermilk
- 2 tbsps vegetable oil
- 1 egg
- ½ cup mashed bananas
Topping
- 60 g butter , softened
- ½ cup brown sugar
- 1 tbsp golden syrup
- ¾ cup toasted macadamia nuts , chopped
To decorate
- Mint sprig
Instructions
- Grease a 14 x 21 cm loaf pan. Line base and two long opposite sides with baking paper, extending paper 5 cm above edges of pan.
- To prepare topping, combine all ingredients in small bowl. Mix well.
- Spread mixture evenly over base of pan.
- Combine flour, soda, cinnamon and sugar in large bowl.
- Add combined buttermilk, oil, egg and bananas. Stir until combined.
- Spread mixture over topping in base of pan.
- Cook in a slow 160 C oven for about 35 mins or until cooked.
- Stand loaf in pan for 5 mins.
- Turn out on wire rack; peel away baking paper.
- Serve loaf warm or cold, decorated with mint.