Diving into my archives today to share this image and recipe for this absolutely delicious banana and coconut upside down cake. 

I love an upside down cake – literally living it’s best topsy-turvy life. Sometimes in life it’s the upside down moments that somehow work perfectly. Often the best things in life come from turning expectations upside down – just like this cake where all the gooey, caramelised goodness happens on the bottom that becomes the top! Life’s little reminders that perfection isn’t always what we think it should be. 🙃

This is a Donna Hay recipe which I’ll share below.

Ingredients:

75g butter, softened

135g light palm sugar

45g brown sugar

2 tsp vanilla extract

1 egg

115g plain flour

1/2 tsp baking powder

20g desiccated coconut

60ml milk

For the banana caramel:

100g butter, chopped

90g brown sugar

3-4 bananas halved lengthwise

Method:

1. Preheat the oven to 180c. To make the caramel place the butter and brown sugar in a small saucepan over medium heat and stir until the butter is melted. Bring to the boil and stir for a further 1 minute until thickened. Pour the caramel into a lightly greased 16x26cm deep baking tray. Arrange the banana halves cut side down over the caramel and set aside.
2. Place the butter and sugars in an electric mixer and beat for 10 minutes until pale and creamy. Scrape down the sides of the bowl. Add the vanilla and egg and beat until well combined. Add the flour, baking powder and coconut and beat until just combined. Add the milk and beat to combine.
3. Spoon the mixture carefully over the bananas and spread with a palette knife to smooth the top.
4. Loosen the edges with a knife and carefully turn out the cake to serve.
5. Place on a baking tray lined with non stick paper (to ensure any caramel that overflows from the tin doesn’t stick to the bottom of the oven and burn). Bake for 30-35 minutes or until cooked when tested with a skewer.