I feel like bananas are a bit of a divisive fruit. I know people who will absolutely no way – under no circumstances – go anywhere near them, and then there are those who find them… a’peeling (har de har). I absolutely love them; I’ve always got a few banging around in my fruit bowl – and whether they’re soft and freckled, or practically green, they’re hands down the star of this Caramel and Banana Upside Down Cake. With a sticky, sweet and slightly crisp caramel crust on the outside, the cake itself is moist and crumbly and slightly spiced with cinnamon (and rum, if you’re feeling it!). Topped with sliced bananas, you can scoff it cold, or even better, slightly warmed with either cream, ice cream or custard.
Firmly on the Blood Orange bandwagon and no sign of jumping off! Last week I made this really easy upside down cake and topped it with blood oranges. It’s sticky and sweet, and if you choose the juiciest blood oranges then you’ll get the prettiest topping. The hardest part is making the caramel – but really, as long as you’re not tempted to stir, it’s a doddle. 🙂