Upside down strawberry and banana cake

Upside down strawberry and banana cake

This is for one of my Facebook Fans following my appearance on MasterChefNZ Season 4 - she just received a new oven and is ready for some serious baking with her kids.


  • 120 g butter
  • 3/4 cup white sugar
  • 1 egg
  • 2 cups plain flour
  • 2 tsp baking powder
  • 3/4 cup milk
  • 4 lady finger bananas mashed (extra ripe)
  • 80 g butter
  • 1/2 cup brown sugar
  • 1 cup strawberries


  1. Preheat the oven to 180C.
  2. Grease a 20cm springform pan.
  3. Using a stand mixer, beat the butter and sugar until pale and fluffy.  Add in the egg and combine.
  4. Sift in the flour and the baking powder.  Mix on low speed for 45 secs to combine.
  5. Add the milk and mashed banana and mix for another 45 sec to just combine.
  6. Spread the melted butter around the base of the tin and then sprinkle evenly with the brown sugar.
  7. Scatter the strawberries over the sugar.  Pour the batter over the top and tap lightly on your bench to evenly distribute it.
  8. Bake for 40-45 minutes until a skewer comes out clean.
  9. Unmold directly to a plate as the syrup may run a little down the sides (yummy!)
  10. Serve warm - scrumptious (and even better with cream or marscapone)



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