200 g unsalted butter, softened, plus extra to grease
100 g caster sugar
100 g light brown sugar
3 medium eggs
300 g plain flour
1 tsp baking powder
2 ripe bananas, blend
1-2 medium size apples, blend (I use Royal Gala)
120 ml skim milk
For the caramel and banana topping
50 g unsalted butter
70 g soft light brown sugar
70 ml honey
4-5 just ripe bananas, sliced in half lengthways
Preheat the oven to 160°C and grease a cake tin. To make the topping, put the 50 g butter, brown sugar and honey in a saucepan over a medium heat. Cook at a gentle simmer, stirring, until the sugar dissolves and the syrup is golden. Pour the syrup into the cake tin. Arrange the sliced bananas, cut-side down, over the base of the tin.
Put the 200 g butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large metal spoon. Mix in the blended bananas, apples and enough milk to reach a dropping consistency – the mixture should drop heavily from the spoon when lifted (you may not need to use all the milk). Dollop the batter evenly over the bananas and smooth the top with a spatula.
Put the cake on a baking tray (see tip), then bake for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean. Remove from the oven and leave in the tin for 5 minutes to cool slightly, then invert onto a large serving plate. Serve warm with vanilla ice cream as a pudding, or cool with a cup of tea or coffee.
Tip: Be sure to bake this cake with a baking tray underneath it, as some of the syrup may leak out from the tin.
Make the caramel and banana topping up to 24 hours in advance, then cool, cover and chill in the fridge.