Banana Cake with Pineapple upside down

An easy banana tea cake with flavours of butterscotch and spice, with a delicious layer of caramelized pineapple jam sitting on top of the cake once turned out.

Ingredients:

300g flour
30g cornstarch
2tsp baking powder
1/2tsp baking soda
1tsp cinnamon
1/2tsp dry ginger
3 large bananas
1 stick of butter
250g sugar
2 eggs
30ml brown rum
30 ml applecider-vinegar
200ml Greek yoghurt
1 cup pineapple jam

• In a pan, caramelize the bananas with two tablespoons of the butter over high heat.

• Turn off the heat, and add the rest of the butter and sugar

• Take off the heatsource, let sit for 5 minutes, then beat in the eggs with a whisk.

• Whisk together all dry ingredients in a large mixing bowl

• Add the banana-mixture and fold it in.

• Add the rum, applecider-vinegar and yoghurt, and fold it in untill it’s all well mixed.

• Add enough extra yoghurt untill you achieve a dripping consistency.

• Line and grease the bottom of a 25cm/10inch cake pan. Don’t forget to grease the sides of the pan!

• Spread the pineapple jam on the bottom.

• Drop in the cake batter, and bake in preheated oven at 400F/200C for 25 to 30 minutes, testing consistency at 20 minutes.

• After baking, allow to cool in the pan for 10 minutes before turning out onto a cooling rack.