Tuesday, 10 July 2012
maple banana upside down cake
I'm not a huge fan of bananas in food - I eat lots of bananas just as they are (but only if they're underripe - too yellow and I gag) but my hubby loves banana flavoured things. We had a glut of bananas to use up so I decided to twist a Bill Granger recipe I'd seen for upside down banana cake.
I made a standard sponge but added a tablespoon of maple syrup to the mixture. I then made a caramel with unsalted butter, soft brown sugar and more maple and poured that into a silicone mould (for ease of turning out) Added 3 sliced bananas (Bill does his in half lengthways, which looks pretty, but I only had a square mould not a round one so I improvised!) and spread the cake mix on top.
We ate it warm with vanilla ice-cream and it was surprisingly good for something full of nana's! The crunchy maple edges were my favourite bits though. It kept well and was OK cold too.