10g butter 1 cup caster sugar 1 banana, cut in half crossways then into 4 slices lengthways
1 Preheat oven to 170°C.
Grease a 20 x 11.5cm loaf tin with cooking oil spray and line base and sides with baking paper. Put butter, sugar and 2 Tbsp water in a small saucepan over a medium heat, stirring to combine. Bring to the boil and cook for 3 minutes or until mixture just begins to colour. Pour into prepared loaf tin.
2 Arrange banana slices in
1 layer on top of sugar mixture.
3 Make cake batter (see recipe opposite, from Step 2) and pour on top of bananas. Bake for 1 hour 20 minutes or until golden and cooked through when tested with
a skewer. Cool in tin for 10 minutes before turning out onto a wire rack. Serve warm or cold in thick slices.
Never throw away overripe bananas again! The darker the better , for this cake batter 3 Upside-down banana loaf Caramelised bananas in the bottom of the loaf tin add a sweet and juicy topping when your loaf is turned out.