Banana Upside Down Cake
Ingredients
150g Pata kūteretere (softened butter)
¾ C huka one (caster sugar)
2 tsp iho hūperei (vanilla essence)
3 hēki - 3 eggs (lightly beaten)
6 pananan - 4 pananan kua kōhari (mashed bananas). 2 pananan for the base of the tins.
½ C miraka (milk)
1 tsp pēkana houra (baking soda)
2 ½ C puehu parāoa (flour, plain)
2 ½ tsp pēkana paura (baking powder, leveled) 2 tsp hinamona (cinnamon)
1/2 tsp tote (salt)
Method
1 - Whakapāhukatia te pata me te huka. Using your food processor to whip the butter and the sugar until pale and fluffy.
2 - Add the vanilla. Whakapāhukahuka anō. Whip again.
3 - Slowly add the hēki a quarter at a time. Beat well in between each addition.
4 - Tukua te banana. Add the banana. Whakaranu. Mix to combine.
5 - Heat the miraka for 30 seconds in the ngaruiti - microware.
6 - Add the pēkana houra and stir.
7 - Tātaritia te peuhu parāoa, pēkana paura, hinamona me te tote ki te oko. Sift the flour, baking powder, cinnamon and salt into the bowl.
8 - Add the milk mixture and fold it all together.
9 - Line two 20cm tins. Add two tablespoons of brown sugar and arrange a sliced banana on the bottom of each tin.
10 - Bake for 30-35 minutes in a 165 degree oven. Cool in the tins for 10 minutes, and transfer to a cooling rack.