Caramel banana tart / upside down cake...

At this stage, I really can't count as to how many times I've baked a cake/bread using bananas, and yet again, I've found myself in a situation where I had a bunch of bananas, going very quickly somewhere beyond ripe...what is it with bananas by the way, it's like one minute they're greenish-yello, then you blink and they're black? Is it only me, or does this happen to you too...?! 

This time I decided to trust one of my few "cooking bibles" - Ballymaloe Cookery Course cook book.
I just love this cake, the topping is literally to die for! Caramel and bananas, what's there not to like?! It was very quick and easy to make, actually I can't take full credit for it this time, as all the smashing and mixing was done by my two little sous chefs (2 and 4 years old), so you can imagine, it's really easy to make. The only difficult thing about this, is flipping it over after baking... It is a perfect cake for weekend with your friends and family, or it would look really pretty and would go down a treat, as a "finale" to a special meal :)

caramel banana upside down cake

How to make it...
- 75 g unsalted butter
- 45 g soft brown sugar
- 45 g caster sugar
- 3-4 bananas, sliced

- 1 ripe banana, mashed
- 2 tablespoons creme fraiche (I used plain Greek yogurt)
- 1 teaspoon vanilla extract
- 150 g cater sugar
- 75 g butter
- 2 eggs
- 175 g self-raising flour

Preheat the oven to 180 C. Melt the butter in the saute pan or heavy tin, add sugar and stir until dissolved. Take off the heat and arrange your sliced bananas in a single layer, covering the whole base of the dish.
Make the topping by combining mashed banana with creme fraiche/yogurt and vanilla extract. In a separate bowl cream the butter, add the sugar and beat until light and fluffy. Add the eggs one at a time and continue to beat well. Gently fold in the flour and banana mixture alternatively. Mix until everything is well combined. Spread the batter on top of your sliced bananas, carefully so you won't move/rearrange anything.

Bake in the oven for about 45-50 min or until golden brown, springy to touch and fully cooked. Take out of the oven and don't leave to rest for too long - 2 min tops! Turn out onto a serving dish, watching out not to burn yourself with the hot juices or the tin itself. Serve warm - mine went ell with a scoop of vanilla ice cream on the side :)


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