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Upside Down Banana Cake

upsidedowncake babybites

Recipes and photos from Becky Lipp
Turn those overripe bananas into something really special.  It's a twist on the trad pineapple upside down cake - but it's much more inviting.  This is a fabulous dessert when served warm straight from the oven with a side of custard, cream or ice cream ... but leftovers are just as good the next day! Nom nom.

50g  butter, melted
1/3 cup of soft brown sugar
3 ripe bananas cut lengthways
125g butter, softened
1 1/4 cups of soft brown sugar
2 eggs lightly beaten
1 1/2 cups of self raising flour
1 tspn of baking powder
2 large ripe bananas, mashed

Preheat oven to 180 degrees.  Grease and line a 20cm square cake tin.

Pour the melted butter over the base of the tin and then sprinkle the 1/3 of a cup of sugar.  Arrange the stripes of banana over the brown sugar with good side down.  I cut mine in about 5mm thickness but you can cut into halves if you want a thicker layer of banana.

Beat the butter and sugar using an electric mixer until light and fluffy.  Add the eggs gradually, beating well after each addition.

Sift in the flour and baking powder and then add the mashed bananas and fold all together.  Carefully spread the mixture into the tin.

Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.  Turn out on  a wire rack to cool.

This is a super delicious take if you have bananas spare and are sick of a plain old banana cake.  Really easy to do and looks super impressive too!  The butter and brown sugar turn into an almost caramel like good!

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