Upside-down toffee banana cake

Rich, fruity and topped with toffee, this upside-down banana cake is sure to become a firm favourite. Delicious on it's own, or served warm with a dollop of thick cream.
Upside-down toffee banana cake



1.Preheat oven to moderate (180°C/160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
2.Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour. Pour toffee into pan; top with sliced banana.
3.Combine egg, oil, brown sugar and extract in medium bowl. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan. Bake, uncovered, about 40 minutes. Turn onto wire rack, peel off baking paper. Serve cake warm or at room temperature with thick cream, if desired.

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