After her whirlwind visit, my sister Em, is now on a plane flying back to her husband and two sons in LA. It was a very brief and rushed visit and I was very grateful we managed to find a few moments to spend together. As most of you are aware, we spent Sunday together at a family lunch. One of the dishes I brought was this upside down banana and hazelnut cake.
It’s adapted from a recipe I found on Taste and it’s super-easy, only takes minutes to throw together, requires just a few ingredients and is wonderfully moist. For anyone with a gluten allergy or intolerance, it’s perfect.
I made it on the morning of our lunch and it was still warm when we cut into it. A dollop of cream on the side would be the perfect way to serve this but somehow I forgot to buy cream so we ate ours with ice cream – which was absolutely fine.
- 2 small bananas, thinly sliced
- 185gm (6.5oz) butter, softened
- ¾ cup dark brown sugar, firmly packed plus 2 tbspns extra
- 1 tsp vanilla extract
- 3 eggs
- 1⅓ cups hazelnut meal
- ⅓ cup rice flour
- Preheat oven to 160C (320F) or 140C (285F) fan-forced.
- Line base and sides of a 22cm (8.66 inches) round cake tin with baking paper.
- Sprinkle paper with extra brown sugar and arrange banana slices on top of sprinkled sugar.
- Combine butter, sugar and vanilla in an electric mixer and beat until as white as possible and light and fluffy.
- Add eggs one at a time and beat well between additions.
- Add hazelnut meal and flour and beat only until just combined. Pour mixture over banana slices.
- Place in oven and cook for 55 mins or until a skewer inserted into the centre of the cake comes out clean. Allow to rest for 10 mins before turning upside down onto a cake stand.
This cake is so quick and easy to make that I hope you give it a try. I know I’ll definitely be making it again.
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