1/2 cup thick vanilla custard ( I used carton custard)
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup plain flour
Upside Down Topping
4 Tablespoons butter
1/4 cup brown sugar
1/4 Cup golden syrup ( or maple syrup)
2 1/2 sliced bananas
1Cooked in a round 5.5 L SC.
2Line and grease desired cake pan.( I used round)
4To make the topping , melt the butter , brown sugar and golden syrup ( or maple syrup ) together.
5Spread evenly in the cake pan . Slice the bananas and place layered over the sauce in a circular pattern.
7In a large bowl mix together the mashed banana , oil , egg , custard , sugar and syrup. Stir in baking powder , salt and flour and mix until no lumps.
8Pour mixture over the caramel , banana topping and spread out evenly.
10Raise up on egg rings or foil balls in your SC and cook on high approx 2 hours, tea towel under the lid . Cake is cooked when a skewer comes out clean . The topping will bubble up over the cake and settle again as it cools. Allow to cool in the tin for approx 20 mins and then turn out onto a serving plate. Best served warm with custard , cream or vanilla IceCream.