Upside Down Lady Finger Banana Cake
An afternoon tea delight that's just a little bit special. Perfect when bananas are plentiful.
Ingredients
170g butter, softened
1/2 cup brown sugar
3 lady finger bananas, peeled, halved lengthways
1 ½ cups plain flour
½ teaspoon baking powder
¼ teaspoon bi carb soda
1 cup caster sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
Method
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Preheat oven to 180C (160C fan forced). Grease a 12cm x 22cm medium loaf pan with cooking spray and line the sides with baking paper. Melt 50g of the butter in a small saucepan over medium heat until foamy.
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Add the brown sugar and simmer for 2-3 min or until sugar has dissolved and mixture is smooth. Pour into prepared pan. Place bananas, cut side down, over the sugar mixture, trimming to fit.
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Sift the flour, baking powder, bi-carb soda and a pinch of salt into a bowl and set aside. Cream the remaining butter with the caster sugar in a bowl using electric beaters until light and fluffy. Add eggs, one at a time, beating well between additions.
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Add vanilla and beat to combine. Then fold in the flour mixture alternately with the sour cream, starting and ending with the flour mixture. Do not over mix.
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Pour the cake batter over the bananas and smooth the surface. Bake for 1hr – 1 hr 10 min until cooked when tested with a skewer. Cool in pan for 5 min then turn out onto a serving plate and let cool completely. Serve warm or at room temperature with double thickened cream.
