[food] okay fine this was a good idea and I'm doing it again

[kaberett]

Pineapple upside-down cake, right, only instead of sponge you use banana-bread batter. (Trivially veganable: substitute hard vegetable fat of your preference for butter, and one banana per egg.)

For the cake:
250g butter
300g sugar
4 bananas
2 eggs
400g self-raising flour
few drops almond/vanilla/whatever essence (optional)

For the topping:
50g butter
75g dark brown sugar
1tsp cinnamon
splash of Cointreau/rum/whatever (optional)
1 tin of pineapple slices

Method:
Set oven heating to GM4/180degC (adjusted for whether your oven's a fan or not, etc.)

Place topping ingredients (except pineapple slices) in your cake tray and stick in the oven.

While that's heating, getting bubbly, etc, make cake batter as standard:

• cream butter and sugar until light and fluffy
  
• mash together peeled bananas and eggs (and additional flavouring if using), then add bit-by-bit to butter+sugar, beating as you go along
  
• add sifted flour and beat to combine

Once the batter's ready, remove your cake tin/tray/whatever from the oven, mix the bubbling butter-sugar mixture to combine, and spread the pineapple slices out across the bottom. (You can drink the juice. If you are not that way inclined, you can add it to the other topping ingredients before the tray goes into the oven.) Then pour over the batter, spread out as you would normally, and bake for approximately 45 minutes, until golden brown & set.

If you are a braver soul than me you can try turning it out once it's done, but honestly I don't see the need.

Comments

[alexseanchai]

EEEEEE