60 grams butter, diced
¾ cup brown sugar
¼ teaspoon ground cinnamon
¼ cup rum
4 large, firm but ripe bananas
1 cup mashed, very ripe bananas (about 3)
2 large eggs, size 7
½ cup rice bran oil
½ cup brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
2 cups plain flour
1 teaspoon baking powder
½ teaspoon sea salt
Grease a 22cm x 6cm deep square cake tin. Don’t use a shallower cake tin as the caramel bubbles up during baking and will spill over the sides.
Preheat the oven to 160°C fan bake.
Base: Put the butter, sugar and cinnamon in a small saucepan and bring to the boil, stirring to dissolve the sugar. Add the rum and boil gently for 4 minutes. Cool for 5 minutes then tip into the base of the tin.
Slice the bananas lengthways and place cut side down in the tin, trimming them to fit and cover the base. Set aside.
Cake: Whisk the bananas, eggs, oil, both sugars, vanilla and the nutmeg together in a large bowl. Add the combined flour, baking powder and salt and whisk until well combined.
Gently spoon the batter over the bananas, taking care not to dislodge them and smooth the top.
Bake for 25–30 minutes until puffed and golden and a skewer inserted into the centre comes out clean.
Leave to cool for 10 minutes then run a knife around the inside of the tin. Invert the cake onto a serving plate with a small rim and replace any bananas that might be stuck on the base along with any caramel. Serve warm or at room temperature with lashings of cream.