BANANA UPSIDE DOWN CAKE .

Preheat your oven to 180 deg C. Grease a 20 cm diameter round cake pan with a fixed base and sprinkle very lightly with fine polenta . First thing for this recipe is to prepare the caramel . Place 50 gm of butter /marg and 55gm of soft brown sugar and 4 tbs of maple syrup in a saucepan . Cook over a medium heat , stirring until the sugar has dissolved ,now keep cooking without stirring until the mixture is thickened and golden . Remove from heat and let the bubbles subside and then pour evenly over the base of the prepared pan . Now arrange 3 small peeled bananas , each sliced into 3 lengthways in a single layer over the caramel . To prepare the cake batter , place 150 gm butter / marg in the bowl of your mixer along with with 150gm of castor sugar and beat together ubntil pale and creamy . Add 3 lightly beaen eggs a little at a time alternating with 1/2 tsp of vanilla extract and 155gm of flour mixed with 1 tsp of baking powder and 1/2 tsp of salt . Spoon the well combined batter over the bananas and caramel , spreading evenly over with the back of a spoon . Bake in the preheated oven for 50 minutes , if the top of the cake is browning too quickly place a sheet of baking paper loosely over the top . When done , the cake should be golden and risen , to be reassured the cake is ready , insert a skewer in the centre of the cake and the cake is done if the skewer comes out clean . Cool in the pan for 5 minutes and loosen the sides of the pan with a knife . Invert the cake carefully onto a serving plate with a rim so as to catch any caramel . To serve , cut into wedges and serve with cream and or custard / ice cream .