Upside-down banana cake

Makes: loaf tin

Light caramel syrup

250ml water

220g caster sugar

2 bananas, sliced lengthways

Cake

220g self-raising flour, sifted

50g caster sugar, sifted

60g raw caster sugar, sifted

2 large, very ripe bananas, mashed

2 eggs

80g vegetable oil

100g good quality dark chocolate, finely chopped or shaved

Preheat oven to 180C and line loaf tin with baking paper. In a small saucepan gently bring water and the 220g of caster sugar to boil and continue to boil for 10 minutes. Remove from heat and pour into base of loaf tin. Place banana slices on top of caramel syrup. To make cake, in a clean bowl combine flour and sugars. In a clean jug combine and beat together banana, eggs and oil. Pour the wet mix on to the dry and fold together until just combined. Fold in chocolate. Pour into tin, spreading evenly. Pop into oven and bake for 50 minutes or until skewer comes out clean. Remove from oven and allow to cool for 5 minutes before turning out on to cooling rack.