Upside-down Banana Cake

Now this one tops my list of all-time favourites. It's moist, it's heavy so that a thin slice fills you for hours and it's got this irresistible banana-coconut combo. A winner. Yum. It also looks good which you can't see since I own the least cooperative cameras. You'll have to trust me with this one. 

You'll need:

for the banana bottom:

• 2 tbl spoons butter
• 1 tbl spoon lemon juice
• 4 tbl spoons dark sugar
• 4 tbl spoons water
• about 3 big bananas

for the cake:

• 60g butter
• 2 eggs
• 200g sour cream
• 60g sugar
• 125g plain flour
• 125g shredded coconut
• 1 tea spoon baking powder
• a pinch of salt
• a couple of table spoons of milk

1) Mix all the ingredients for the bottom (minus the bananas) and put them in a sauce pan. Boil till it all thickens and set aside.

2) Chop the bananas (make about 0.4 cm slices).

3) Mix the cake batter.

4) Line your cake pan with baking paper. If you have a pan with loose bottom be awar of the fact that some of the liquid will escape so either wrap the bottom with aluminium foil or put the cake pan onto a baking tray. Or have a pan made from just one piece of metal ;-)=

5) Put the banana slices onto the bottom of the pan. 

6) Pour the thick sugary mixture all over them.

7) Top it up with the cake batter.

8) Bake for about 1 hour at 180°C - cover it for the first 40 minutes.

9) Let it cool for at least 10 minutes before you attempt to get it out of the pan.