Ingredients:
For the topping
80g unsalted butter
150g light muscovado sugar
splash of vanilla essence
3-4 ripe bananas
about 40g desiccated coconut
For the cake batter
180g plain flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
200g golden caster sugar
80g very soft butter
2 large eggs
100ml sour cream
Preparation:
Preheat oven to 180℃. Lightly grease a 21 cm cake tin, lining the base with parchment paper.
Make the topping. Cook butter and sugar over low heat till melted and combined, stirring all the time. Add the vanilla and mix.
Pour the caramel into the lined cake tin.
Slice the bananas lengthways, and arrange cut side down on top of the caramel. Sprinkle the coconut over the bananas and caramel evenly.
Make the cake batter. Put all cake ingredients into a large bowl and mix until smooth.
Spread batter carefully over the bananas without disturbing them, and bake for about 50 minutes until a skewer comes out clean.
Cool in pan for 10 minutes before turning out onto a serving plate.
Eat warm with ice cream!
