Bill Granger's banana maple upside-down cake recipe

• 100 g (3.5oz) unsalted butter, softened
• 220 g (7.8oz) caster (superfine) sugar
• 4 eggs
• 1 tsp vanilla extract
• 155 g (5.5oz) plain (all-purpose) flour
• 1 tsp baking powder
• 50 g (1.8oz) unsalted butter
• 60 g (2.1oz) firmly packed brown sugar
• 60 ml (2.1fl oz) maple syrup
• 4 bananas, sliced in half lengthways to serve
• 1 cup vanilla ice cream (optional)

1. Preheat the oven to 180C/160C fan/gas 4.
2. Place the caramel topping ingredients in a small saucepan.
3. Cook, stirring, over medium heat for 10 minutes, or until the sugar has dissolved and the syrup is rich and golden.
4. Pour the syrup into a 23 cm (9 inch) greased or non-stick springform cake tin and arrange the sliced bananas, cut-side down, over the base of the tin.
5. Place the butter and sugar in a bowl and beat until pale and creamy.
6. Add the eggs one at a time, beating after each addition, then add the vanilla extract.
7. Sift the flour, baking powder and a pinch of salt, then gently fold through the butter mixture.
8. Spoon the batter evenly over the bananas and smooth the top with a spatula.
9. Place the cake on a baking tray to catch any escaping syrup and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
10. Remove from the oven and leave in the tin for 5 minutes to cool slightly.
11. Transfer to a large serving plate.
12. Serve warm, with vanilla ice cream if desired.

unsalted butter, caster, eggs, vanilla, flour, baking powder, butter, brown sugar, maple syrup, bananas, vanilla ice cream

Taken from www.lovefood.com/guide/recipes/15681/bill-grangers-banana-maple-upsidedown-cake-recipe (may not work)