Banana caramel cake

It's time to turn the tables - this upside-down cake will send you topsy turvy.

Ingredients (serves 8)

• 110g butter, softened
• 1 1/4 cups firmly packed brown sugar
• 2 bananas, peeled, halved lengthways
• 2 eggs, lightly beaten
• 1 tablespoon golden syrup
• 3/4 cup plain flour, sifted
• 1/3 cup self-raising flour, sifted
• 1/3 cup milk
• Whipped cream, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine 10g butter, 1/2 cup sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Cook for 3 minutes or until thickened. Pour into prepared pan.
3. Cut bananas in half, trimming to fit pan. Place, cut side down, over syrup.
4. Using an electric mixer, beat remaining butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in golden syrup and half the flours and milk until just combined. Stir in remaining flours and milk until combined. Spread over banana. Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve with cream.

Notes

• Kim's baking tips: When making upside-down cakes, line pans with baking paper to prevent topping from sticking.
  Beating the butter and sugar for the specified time will help create light-textured cakes.
  Have ingredients measured and ready before starting to bake.
  To help cakes rise and prevent curdling, bring butter and eggs to room temperature before using.