Sticky banana, cardamom and chocolate cake
Who can resist an upside-down cake? We made ours in a heart-shaped tin, but a round one works just as well
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 42g
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- 120g Co-op British unsalted butter, softened, plus extra for greasing
- 4 tbsp maple syrup
- 3-4 ripe Co-op Fairtrade bananas, each cut into 3 strips lengthways
- 10 cardamom pods
- 120g Co-op Fairtrade light brown soft sugar
- 1 tbsp vanilla extract
- 2 Co-op British free range eggs
- 80g Co-op plain flour
- 40g Co-op ground almonds
- 50g Fairtrade cocoa powder
- 100ml Co-op British whole milk
- Crème fraîche, to serve
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease and line a heart-shaped or round springform tin, 22cm across
- Drizzle the maple syrup evenly over the base
- Arrange the banana strips cut-side down over the top, just touching each other.
- In a pestle and mortar, crush the cardamom, then remove the seeds and grind to a powder, discarding the husks
- Using an electric whisk, beat the butter, sugar and vanilla with the cardamom until pale and fluffy
- Whisk in the eggs, one at a time
- Add the flour, almonds and cocoa, followed by the milk. Beat until well combined then pour over the bananas
- Smooth the top and bake for 45-50 mins, or until a skewer comes out clean.
- Allow to cool for 5 mins, then take out of the tin
- Serve warm, fruit-side up, with a spoonful of crème fraîche