After moving house this weekend, I was in need of a quick, easy cake fix, made from ingredients that had found their way (amongst pairs of tights and empty DVD cases) into the box marked 'KITCHEN: MISC'. Slightly squashed bananas? Yes. Packet of custard powder that I've been ignoring for weeks? You finally have a purpose.
In many ways, this is an incredibly nostalgic cake: remember going round to a friend's house after school to play, and being given bananas and custard for dessert? The custard in the mixture keeps the cake soft and moist and combined with caramel-soaked, gooey banana, is like a warm hug on a plate. If you've been craving some custardy goodness since our Top Ten Custard Recipes, then here's yet another way to indulge...
Banana Custard Upside Down Cake
For the cake:
- 110g butter, softened
- 110g caster sugar
- 2 free-range eggs
- 1/2 tsp vanilla essence
- 110g self-raising flour
- 1/2 tsp baking powder
- 70g instant custard powder
- 2 ripe bananas
For the caramel:
- 20g butter
- 3 tbsp dark brown sugar (muscovado works well)
- Preheat the oven to 180C/350F/Gas Mark 4. Generously grease a 20cm round cake tin (a silicon one will make the cake a lot easier to turn out).
- Cream together the butter and sugar until pale and fluffy.
- Beat the eggs in a separate bowl, then add to the butter in three or four batches, mixing well in between and including a teaspoon of flour each time to stop the mixture from splitting.
- Stir in the vanilla essence.
- Gradually sift the baking powder and remaining flour into the cake mix, folding in gently with a metal spoon.
- In a separate jug, pour around 350-400ml boiling water over the custard powder and whisk with a fork for one minute until you have a very thick custard. (You may need to vary the water, depending on the type of custard powder).
- Once the custard has cooled slightly, spoon 3 tablespoons into the cake mix and stir gently until just combined.
- Sprinkle the bottom of the cake tin with a layer of dark brown sugar.
- Slice the bananas into 1cm slices and arrange around the bottom of the tin.
- Place the butter and dark brown sugar in a small pan. Cook over a low heat for a minute or two until they have melted together into a sticky, sugary caramel.
- Pour evenly over the banana slices.
- Dollop the cake mixture on top and spread evenly to the edges of the tin.
- Bake for 30-35 minutes until risen and golden on top.
- Leave for cool for 2-3 minutes, then invert the cake onto a plate and carefully remove the tin.
- Serve warm. I added some fresh raspberries and smothered mine with the remaining custard for instant comfort.