Upside-Down Toffee Banana Cake

Submitted by Sonya01

"A different banana cake than my nana made. You will need 2 large over-ripe bananas to make 1 cup of mashed banana."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 1 cup caster sugar
• 1 cup water
• 2 medium bananas, sliced thinly (400g)
• 2 eggs, beaten lightly
• 2⁄3 cup vegetable oil
• 3⁄4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2⁄3 cup plain flour
• 1⁄3 cup wholemeal self-rising flour
• 2 teaspoons mixed spice
• 1 teaspoon bicarbonate of soda
• 1 cup mashed over-ripe banana

directions

1. Preheat oven to moderate (180°C/160°C fan-forced).
2. Grease deep 22cm-round cake pan; line base with baking paper.
3. Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil.
4. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour.
5. Pour toffee into pan; top with sliced banana.
6. Combine egg, oil, brown sugar and extract in medium bowl.
7. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan.
8. Bake, uncovered, about 40 minutes.
9. Turn onto wire rack, peel off baking paper.
10. Serve cake warm or at room temperature.