Banana upside-down cake

1. Heat the oven to 180°C (355°F). Melt the 60 g butter and brown sugar in a 23 cm (9 in) cake tin (not loose-bottomed) and spread out.
2. Slice two bananas lengthways and arrange over the caramel, cut side down.
3. Beat the softened butter and caster sugar, then the eggs and vanilla. Mash in the last banana.
4. Fold in the flour and baking powder with the milk, spread over the bananas and bake for 35–40 minutes.
5. Cool for 5 minutes, then turn out onto a plate.

Tap a step to mark it done.