Banoffee Upside down cake

Just finished a pop up event at the Barking Bathhouse. The bathhouse is a stunning scandinavian style sauna and bathing centre with spaces for art and food workshops. We cooked a meal using surplus foods collected from local groceries and supermarkets. One of the favourites was a Banoffee upside down cake. We had too many bananas for a banana bread (it would be too moist and we didn't have enough eggs to hold it together. So I made a banana upside down cake. The banana's were beautiful with a caramel and the cake was light and not heavy under the weight of banana much.

Caramel

Caster sugar

Golden syrup

Pinch of dark Muscovado Sugar

Knob of butter

Cream (room temperature)

Heat 3mm deep of caster sugar in a heavy based saucepan until golden brown. Swirl the pan (do not stir). Add the golden syrup and muscovado sugar and turn the heat down/off. Add the butter and stir, the liquid should bubble, then stir in the cream and take off the heat. If your feeling decadent add some rum at the end. 

Banana 

5 of 6 ripe banana's

zest of half a lemon

pinch of ground ginger

Slice the banana into 3 cm cylinders, add the ginger and zest and layer in a baking dish lined with greaseproof paper and the caramel ontop of the paper. 

Cake mix

Sugar

sunflower oil 

3 eggs

self raising flour

1 tsp vanilla essence

1 tsp cinnamon

Beat the sugar and oil together (add less sugar if the banana's are v. ripe). Add the vanilla and eggs and mix well. Sift in the flour ant pour the mixture over the banana's. Bake for around 35 minutes at 180 degrees centigrade until a knife comes out clean.