Banana and Honey Cake

A mixture of banana’s and golden honey upside down cake, for a floral cake use honey.... If you want a butterscotch syrupy taste, use golden syrup instead of honey!

Ingredients

Topping

4 ripe/yellow banana’s or 5 to six little one(sliced length ways)

25 g butter

2 table spoons honey or golden syrup

2 more for when the cake comes out

185g (6½oz) unsalted butter, softened

3 tbsp Lyle's Golden Syrup

150g (5oz) Fairtrade Tate & Lyle Golden Caster Cane Sugar

185g (6½oz) self-raising flour

3 large eggs, at room temperature

2 tbsp milk

Method

Step One:

Put the oven on at 180 degrees gas mark 4

Step Two:

Use the topping butter to cover a grease proof lined cake tin and pour over the golden syrup. Arrange the sliced bananas upwards in the tin.

Step Three:

Make the cake by whisking the butter and sugar together, adding the eggs and flour and then the rest of the ingredients.

Step Four:

Pour onto the banana’s in the tin and place in the oven to bake for 20 to 30 minutes, or until the cake it golden brown, and a cake tester comes out clean.

Step Five:

Turn out onto a cooling rack or plate and pour over the remaining syrup and some gold sprinkles if desired.