Celebrating Sunshine Express to Mulgrave, enjoy this upside down banana pud!
170g unsalted butter
1/2 cup firmly packed (100g) brown sugar
1 cup (220g) caster sugar
1 1/2 cups (225g) plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 cup (125ml) buttermilk
1 tsp vanilla extract
2 small bananas, thinly sliced
Thin cream, to serve
Preheat the oven to 180°C. Grease a 6-hole jumbo muffin pan.
Stir half of the butter and the brown sugar in a saucepan over low heat until melted. Spoon the mixture into muffin pan, swirling to coat bases.
Place remaining 85g butter and caster sugar in bowl of an electric mixer, beat until pale and thick. Add eggs, one at a time, beating well after each addition.
Sift in flour, cinnamon, baking powder and soda, then stir in buttermilk and vanilla.
Place overlapping slices of banana on top of the brown sugar mixture, coming slightly up sides of pan. Spoon cake mixture over top.
Bake for 35 minutes or until a skewer inserted in centre comes out clean. Cool for 5 minutes in pan, then turn out onto a rack. Serve warm, drizzled with cream.
Recipe courtesy of Delicious.