Ingredients
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60 g butter or 60 g margarine
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3/4 cup brown sugar
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2 firm bananas
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 tablespoons sour cream
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60 g butter or 60 g margarine
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180 g caster sugar
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1 teaspoon vanilla
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2 eggs
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cream, for serving
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golden syrup, for serving
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1 very ripe banana
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180 g self raising flour
Instructions
- Preheat oven to 180 degrees Celsius.
- Melt together butter and brown sugar over low heat, cook for a few minutes, stirring occasionally.
- Pour into greased cake tin and swirl around to cover bottom.
- Slice firm bananas into rings and place into bottom of cake tin in one layer.
- Sift together flour, cinnamon and nutmeg put aside.
- Mash very ripe banana and stir in sour cream, put aside.
- Cream together butter and caster sugar, add vanilla, add eggs, one at a time, mixing well between each.
- Mix in sifted flour and add banana/sour cream mixture stir till just combined.
- Pour batter carefully into tin over caramel and bananas, spread carefully, to avoid disturbing bananas.
- Bake for approximately 45 minutes, or until cake springs back when lightly touched.
- Remove from oven and stand for a couple of minutes before inverting onto serving plate.
- Wait about 30 seconds before removing tin.
- Drizzle top of cake with golden syrup, and serve warm with whipped cream.