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Upside down banana & toffee skillet pan cake

It's that time of the year when you want a warm and sweet pudding. We all usually have bananas in our fruit bowl, so with a few little store cupboard ingredients you could rustle this up fairly quickly.

 Sue Stoneman   Winter 2021 Join us on        @thebbqmag

 #Bananna #Toffee #SueStoneman #Cake

 

 

 

It's that time of the year when you want a warm and sweet pudding. We all usually have bananas in our fruit bowl, so with a few little store cupboard ingredients you could rustle this up fairly quickly. If you are not confident in turning it upside down once you've baked it, then just dive right in with a large spoon! Make sure you get all the toffee sauce from the bottom. It will feed at least 8 people, less if you have a bigger slice! Serve it while it is still warm with cream, ice cream or custard.

 

Ingredients

 

Upside down banana & toffee skillet pan cake

  • 4 large bananas, cut in half lengthways

TOFFEE SAUCE

  • 80g unsalted butter, plus a little extra for greasing the skillet pan
  • 150g light soft brown sugar
  • Squeeze of vanilla paste

CAKE MIXTURE

  • 240g plain flour
  • 300g golden caster sugar
  • 120g unsalted butter, room temperature
  • 3 large eggs
  • 2½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 150ml sour cream

I cooked this in my Kamado Joe Classic at temp of 150°C indirect for an hour.  You can cook it any BBQ with a lid.

 

Method

 

  1. Grab a skillet pan, about 25cm diameter. Grease the sides and line the bottom with parchment paper, slightly bigger than the base so that it comes a little way up the sides. This will help the cake turn out without sticking to the pan.
  2. You need to make the toffee sauce first.  In a separate pan, melt the butter and add in the light soft brown sugar and vanilla paste and stir until it is all combined. Pour this mixture into the skillet pan. 
  3. Cut the bananas in half lengthways and arrange on top of the sauce, cut side down.
  4. Next, make the cake mixture. Put everything into a large bowl and whisk with an electric mixer. 
  5. Pour the creamy batter on top of the bananas, making sure it's level. 
  6. Bake in the BBQ for about an hour, or until the top is light brown and a skewer inserted into the sponge comes out clean (remember you have the soft bananas and sauce at the bottom). The sponge should also just start coming away from the side of the skillet pan. 
  7. Leave it to cool for about 10 minutes – if you can wait that long! – before turning it upside down onto a large plate. Enlist help for this part. Or you can serve it straight out of the pan. We enjoyed ours while it was still warm with cream.

 

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