Thursday, July 21, 2016

10 Sticky upside-down banana cake

Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat















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