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Caramelised banana & ginger upside down cake
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50g butter, plus extra for greasing
50g dark brown sugar
50ml The Kraken Black Spiced Rum
3 ripe bananas, sliced in half lengthways
100g unsalted butter, softened
200g golden caster sugar
3 medium essential Waitrose Free Range Eggs
150g plain flour
1 tsp baking powder
1 tbsp ground ginger
1 tsp vanilla powder
1. Preheat the oven to 180°C, gas mark 4. Butter and line a 20cm square, fixed-bottom tin with baking parchment.
2. Melt the butter, dark brown sugar and rum in a small pan until incorporated. Pour into the base of the tin and top with the banana halves.
3. In a large bowl, whisk the unsalted butter with the golden caster sugar until pale and light in colour. Add the eggs one by one, alternating with a third of the flour each time, until all the eggs and flour are incorporated. Stir in the baking powder, ground ginger and vanilla powder.
4. Spoon this mixture over the bananas and place in the oven to bake for 40 minutes until golden and a skewer inserted in the centre comes out clean. Serve warm with ice cream and a glass of The Kraken Rum on the side.
Typical values per serving:
This recipe was first published in September 2016.
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