Upside-Down Toffee Banana Cake.
adapted from Women's Weekly - Best Food Desserts
adapted from Women's Weekly - Best Food Desserts
You know when kisses are sooo good you just want to fall into them? Fall into sugary tenderness and eat the face off the person - but you don't, cause you're better than that. and nobody likes those kind of kisses - well FINALLY, I have found a cake that describes that feeling, and this time there is no excuse to NOT maul the face off of it.
However, beware, if you have diabetes or consume sugar regularly.. don't even sniff this baby. DONT EVEN. He's too good for you. You won't be able to handle his blonde tuffs of banana and crackly toffee coating. Hell even I couldn't, now look at me.. *sigh* cooking and eating cake all my days.. we still talking about the cake? Sorry my bad. Anyway, in my opinion, toffee and banana is worth an extra half kg or two.
1 cup caster sugar
1 cup water
2.5 med bananas
2 eggs, lightly beaten
2/3 cup olive oil
3/4 cup firmly packed brown sugar
1tsp vanilla extract
2/3 plain flour
1/3 wholemeal self-raising flour
2tsp mixed spice
1tsp bi-carb soda
1 cup mashed bananas (about 3.5 med very ripe bananas)
1.Preheat oven to 180ºC. Grease deep 22cm-round cake pan; line base with baking paper
2.stir caster sugar and water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered without stirring, about 10 minutes (med-high heat) or until caramel in colour. Pour toffee into prepared pan; top with sliced banana (I recommend long ways, circular pieces doesn't turn out as pretty as I thought)
3. Combine eggs, oil, brown sugar and extract in medium bowl. Stir in sifted(3x) dry ingredients, then mashed banana; pour mixture into prepared pan. Bake, uncovered, in moderate oven for about 36-40 minutes.
Wait a few minutes before turning onto wire rack, or turn upside down onto plate and slowly release pan case.
Serve warm, or room temperature for a crunchier toffee coating.
1 cup water
2.5 med bananas
2 eggs, lightly beaten
2/3 cup olive oil
3/4 cup firmly packed brown sugar
1tsp vanilla extract
2/3 plain flour
1/3 wholemeal self-raising flour
2tsp mixed spice
1tsp bi-carb soda
1 cup mashed bananas (about 3.5 med very ripe bananas)
1.Preheat oven to 180ºC. Grease deep 22cm-round cake pan; line base with baking paper
2.stir caster sugar and water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered without stirring, about 10 minutes (med-high heat) or until caramel in colour. Pour toffee into prepared pan; top with sliced banana (I recommend long ways, circular pieces doesn't turn out as pretty as I thought)
3. Combine eggs, oil, brown sugar and extract in medium bowl. Stir in sifted(3x) dry ingredients, then mashed banana; pour mixture into prepared pan. Bake, uncovered, in moderate oven for about 36-40 minutes.
Wait a few minutes before turning onto wire rack, or turn upside down onto plate and slowly release pan case.
Serve warm, or room temperature for a crunchier toffee coating.
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