caramelised banana upside-down cake
- 2 bananas
- ⅓ cup (80ml/2¾ fl oz) pure maple syrup, plus extra to serve
cake
- 1 cup (260g/9 oz) smooth mashed banana (about 3 bananas)
- ¼ cup (60ml/2 fl oz) milk or nut milk
- ½ cup (125ml/4¼ fl oz) pure maple syrup
- ⅔ cup (160ml/5½ fl oz) light-flavoured extra virgin olive oil
- 3 eggs, lightly whisked
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup (140g/5 oz) wholemeal (whole-wheat) spelt flour
- 3 teaspoons baking powder
- 1 cup (120g/4¼ oz) almond meal (ground almonds)
- Preheat oven to 160°C (325°F). Lightly grease a 20cm (8 inch) round cake tin+ and line with non-stick baking paper.
- Peel the bananas and cut into thick slices lengthwise. Pour the maple into the base of the prepared tin and top with the banana slices.
- To make the cake, place the mashed banana, milk, maple, oil, egg, vanilla and cinnamon in a large bowl and whisk to combine. Sift over the flour and the baking powder, adding back in the sifted husk. Then add the almond meal and mix to combine. Pour batter over the sliced bananas in the prepared tin.
- Bake for 55 minutes or until just cooked when tested with a skewer. Allow cake to cool in tin for 15 minutes. Turn out onto a serving plate and drizzle with extra maple. Serve warm. Serves 10–12
+ Use a standard round cake tin for this recipe, not a springform cake tin.
© DONNA HAY GROUP
