Upside Down Caramel and Banana Cake.

This is actually a really good banana bread recipe- I'm just calling it a cake due to my lack of a loaf tin!

I thought it was about time that I finally take on my Pinterest 'food I'd like to try' board and after searching through, agonising over which amazing dish to try, I decided to go with a cake that had fruit in it (hey, that way it's healthy right? right?!) This cake proved a bit tricky to make, mostly because I had to work out the measurements from 'cups' which I hate using. I have kindly put the ingredients list into ounces so that its a bit easier for us Brits!

• 3 Oz soft brown sugar
• 3 tbsp butter
• 2 bananas- sliced
• 3 Oz self raising flour
• 3 Oz caster sugar
• 1 tbsp baking powder
• 2 tsp cinnamon
• A pinch of salt
• 1 mashed banana
• 2 eggs - beaten
• 3 Oz vegetable oil
• 2 Oz buttermilk
• 1 tsp vanilla extract

For Caramel sauce:

• 2 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp double cream

• Preheat oven to 180 degrees/ gas mark 4.
• Grease a baking tin and pat all of the brown sugar into the bottom so that it is packed tightly.
• Dot the butter on top of the sugar and place in the oven until the butter has melted into the sugar.
• Stir the sugar at the bottom and then pat it back into place. Layer the banana slices on top.
• Mix all of the dry ingredients together, then mix all of the wet ingredients together and whisk the two together until smooth.
• Pour the mixture over the base of the cake and place in the oven for around an hour (until a knife comes out clean).
• Leave the cake to cool for around half an hour and then flip the tin and get the cake out.
• Serve with caramel sauce if wanted (just add all of the ingredients together in a pan and heat to desired consistency!)  

I also threw a handful of chocolate chips into the mixture but that's optional (as are walnuts which seems to be a popular ingredient). The recipe looks fairly simple here- when I attempted making this cake, I forgot to add the caster sugar, queue rapidly throwing it into the mixture while it was in the cake tin (something I wouldn't recommend). Even though this recipe was fairly tricky, after tasking it I would definitely make it again!