Upside-Down Toffee Banana Cake

• 1 cup caster sugar
• 1 cup water
• 2 medium bananas, sliced thinly (400g)
• 2 eggs, beaten lightly
• 23 cup vegetable oil
• 34 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 23 cup plain flour
• 13 cup wholemeal self-rising flour
• 2 teaspoons mixed spice
• 1 teaspoon bicarbonate of soda
• 1 cup mashed over-ripe banana

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

caster sugar, water, bananas, eggs, vegetable oil, brown sugar, vanilla, flour, wholemeal selfrising, mixed spice, bicarbonate of soda, banana

Taken from www.food.com/recipe/upside-down-toffee-banana-cake-275466 (may not work)