Step 1

Preheat oven to 170C. Line cake pan with baking paper.

Step 2

To make the upside down topping, melt the butter, brown sugar and maple syrup together. Spread evenly on the bottom of lined pan. Slice the bananas and lay over top of the maple-caramel mixture in a circular overlapping pattern.

Step 3

In a large bowl, mix together the mashed banana, coconut oil, egg, custard, sugar and maple syrup until combined. Stir in the baking powder, salt and flour until evenly combined.

Step 4

Pour this mixture over the sliced bananas in pan and bake for approximately 45 minutes (the maple~caramel mixture should start to “bubble” up the sides of the pan).

Step 5

Allow cake to cool 10 – 15 minutes before flipping onto a serving plate. Best served warm with a big dollop of custard or vanilla ice-cream.