My six year old daughter wanted to make a cake, so I started a vanilla cake. But she really wanted blueberries and bananas in it, and so the banana blueberry upside down cake was created! It is lovely! We will definitely be making it again!
125 g butter
½ cup brown sugar
1 tsp vanilla pod scrapings or essence
2 cups self-raising flour
Splash of milk
3 ripe bananas
A handful of blueberries
Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the vanilla, flour and milk and electric mix until the mix is smooth. Line a cake tin with some baking paper. Cut the bananas into quarters and arrange on the base of the cake tin. Scatter the blueberries around and then sprinkle 2 tablespoons of brown sugar over them. Spoon the batter on top of the fruits. Bake at 160 degrees Celsius for about 45 minutes. Set aside for 15 minutes, and then whilst still warm, invert the cake to show the bottom as the top. Ta da! You’ve done it! Now the hardest part of all: keeping it from the kids and enjoying a portion whilst it’s still warm and heavenly!