Caramelized upside-down banana cake is the Sunday dessert you need to try out

Instructions

TOPPING

1. Preheat oven to 175°C (350°F). Butter a 22 cm (9 inch) springform pan and cover the bottom of the pan with baking paper.
2. Melt the butter in a small, heavy-bottomed saucepan. Stir in sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted. Don’t worry if the mixture feels gritty, it will disappear once the cake is baked. Spread the caramel over the baking paper in the bottom of the pan.
3. Peel and cut the bananas in half lengthwise and place them cut side down over the caramel.

CAKE

1. Combine flour, baking powder, baking soda, salt, ginger and cinnamon in a medium bowl. Set aside.
2. In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the flour in three additions, and the yoghurt in two, beginning and ending with flour. Beat until just smooth.
3. Pour the batter into the prepared pan, over the caramel and bananas. Smooth the top with a spatula.
4. Make sure to put a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake (it will most likely leak a little bit). Bake the cake for 45-50 minutes or until a cake tester comes out clean. Start checking around 40 minutes, as you might need to cover the cake with foil if it’s browning too much.
5. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Meanwhile, prepare a large serving platter or plate to put the cake on. After the 5 minutes, carefully remove the sides of the springform pan. Then invert the cake onto the platter and peel off the piece of baking paper. Let cool a bit before serving.