Sunday, 4 May 2014

Spiced banana and rum upside down cake

Wholemeal cake with cinnamon and dark rum, topped with slices of sweet banana.  You can add nuts, chocolate or dried fruit to the cake if you want but I just love it as it is!


  • 100g soft, unsalted butter
  • 125g caster sugar
  • 4 eggs
  • 11/2tsp ground cinnamon
  • 1tsp vanilla paste 
  • 200g greek yoghurt
  • 200g self-rising wholemeal flour
  • 100g ground almonds
  • 1tsp bicarb. of soda
  • 4 ripe bananas
  • 2tbsp dark rum
  • 2tbsp honey
Line a 20cm square cake tin with baking parchment, then spread the honey onto the paper.

Halve the bananas lenghtways and lay two and a half, cut-side down in the tin, leaving one and a half banana for the cake. 

Beat the butter with sugar until pale and fluffy, then add eggs, one at a time.

Add the cinnamon, vanilla, flour, almonds, soda and rum and mix until combined. Mix in yoghurt and one and a half mashed banana.  

Gently spread the mixture in the tin and bake in a pre-heated oven at 160C for about 45 minutes, until skewer inserted in the middle comes out clean.


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