Banana Upside Down Cake

Caramel topping:

• 75g unsalted butter
• 150g light brown sugar
• 1 tsp vanilla bean paste
• 3-4 ripe bananas, halved lengthways

For the cake:

• 200g plain flour
• 2 tsp baking powder
• 240g golden caster sugar
• 1/2 tsp nutmeg
• 1/2 tsp mixed spice
• 95g softened unsalted butter
• 3 medium eggs
• 120g sour cream or Greek yoghurt
• Pinch of salt

1. Pre heat your oven to 160ºc and grease and line a 20cm cake tin.
2. In a small pan, heat the butter and light brown sugar until melted. Then add the vanilla bean paste, stirring through, and pour into the bottom of the tin. Arrange the bananas, sliced side down so they cover the base of the tin. Put to one side.
3. In a medium mixing bowl combine all the cake ingredients until smooth and pour over the bananas, smoothing with a spatula or back of a spoon so it's evenly distributed.
4. Bake for 50-55 minutes, checking it’s cooked through with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a cooling rack, carefully flipping, so bananas are facing up. Peel off the greaseproof paper to reveal the most delicious caramelised banana topping - enjoy!

Cake will keep for 2-3 days but best eaten sooner rather than later due to the fruit.