Reverse banana pie

Name: reverse banana pie
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: French
Ingredients: 100 g unsalted butter or margarine; 200 g light brown caster sugar; 50 g unsalted pecans; 4 banana; 1 tl ground cardamom; 125 g self raising flour; 2 medium sized egg; 50 ml semi skimmed milk

Cake with bananas, cardamom and pecans baked upside down.

Ingredients

Kitchen Stuff

1 baking form (20 x 20 cm)
1 mixer

Directions

Grease a baking tin with some butter.
Put 30 g butter and 50 g sugar in a saucepan and melt on low heat. Turn the heat high and cook for 1 min.
Meanwhile, chop the pecans roughly.
Pour the caramel into the baking tin.
Peel the bananas and halve in length. Place the halves with the cut surface in the caramel.
Preheat the oven to 180 ° C.
Put the rest of the butter and sugar in a mixing bowl and beat with a mixer in 5 minutes to a light cream.
Beat the eggs through. Sift the flour with the cardamom over the bowl and mix everything together.
Add the milk while stirring. Add the pecans. Spread the mixture evenly over the bananas.
Put the cake in the oven for about 30 minutes. It is cooked like a skewer that you prick, clean and dry.