In my quest to fill your kitchen with fruity delights I have indeed stumbled upon a much welcomed treasure. Now I am sure everyone has gluttonously wolfed down slices of pineapple upside down cake, in fact the famous one served at Green Cabin is one of the family’s favourites. Now dear culinary enthusiasts do not be dissuaded from the deviation of the much loved pineapple. For the funny substitute, banana does not disappoint. In fact caramelized banana melting into buttery sugary sponge is indeed a taste explosion of momentous magnitude in ones’ mouth. Served with a dollop of vanilla ice cream or a heaping spoonful of custard, an easy pudding perfect for Sunday teatime, introduce your family to this inviting twist on the everyday classic. It shall be liked by all.

Ingredients

- 4 tablespoons unsalted butter, melted (1/2 stick)
- ½ cup brown sugar
- 3-4 bananas, sliced
- ½ cup unsalted butter, softened (1 stick)
- 1½ cups sugar
- 3 eggs
- 1¼ cups milk
- 1 teaspoon pure vanilla extract
- 2¼ cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder

Instructions 

- Preheat oven to 350°F.

- Grease and flour two 9" round cake pans or one 13x9" cake pan.

- Combine 4 tablespoons melted butter with ½ cup brown sugar and mix well. Spread the brown sugar mixture evenly into the bottom of your cake pan.

- Top with sliced bananas, placing bananas in a single layer.

- In a mixing bowl, cream together ½ cup softened butter and 1½ cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1¼ cups milk and 1 teaspoon vanilla and beat until combined.

- Add 2¼ cups flour, 1 teaspoon salt, and 1 tablespoon baking powder and mix until just combined.

- Pour cake batter evenly into pan and bake in preheated oven for 30-35 minutes until the center bounces back when lightly pressed.

- Cool for 15 minutes and then run a knife around the edges of the cake and carefully invert onto a serving platter. Enjoy!

By Mayuri Jayasinghe