Upside-down banoffee cake

Preheat the oven to 180°C/160°C fan.

Peel bananas and cut in half lengthways. Microwave butter in a microwave-safe bowl in 10-second bursts until melted. Place one-quarter of the butter, half the sugar and 1 tablespoon water in the frying pan over medium heat; cook, stirring, for 2 minutes until sugar dissolves. Place banana halves, cut-side down, in pan in a single layer.

Whisk flour, bicarb and ¼ teaspoon salt in a medium bowl. In a separate large bowl, mix two-thirds of the remaining butter, eggs, vanilla, milk and remaining sugar using a wooden spoon until smooth. Gradually add the flour mixture, mixing until just combined. Carefully spread cake batter over bananas in the pan; smooth the surface.

Crush digestive biscuits and combine with remaining melted butter in a bowl; scatter over cake batter. Transfer pan to the oven. Bake for 30–35 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes.

Place a plate over the pan. Using a tea towel to protect your hands, carefully invert the cake onto the plate. Serve cake warm with ice-cream.