Serves 8
Preparation Time 30 minutes
Baking Time 35 minutes
Oven Temperature 180oC

• 250g butter
• 250g brown sugar
• 3 large eggs
• 3 ripe bananas, peeled and mashed
• 5ml vanilla essence
• 250g self-raising flour
• whipped cream or vanilla ice cream, to serve

Syrup

• 30ml butter
• 100ml brown sugar
• 100ml light rum
• flaked coconut, to decorate

1 Beat the butter and sugar together until light. Add the eggs and beat well. Add the banana, vanilla and a pinch of salt. Beat for a few seconds to combine.
2 Fold in the self-raising flour and then spoon the mixture into a greased ring tin.
3 Bake in a preheated oven for approximately 35 minutes. You may need to cover the cake with a piece of aluminium foil if you see it is browning too quickly. The cake is done once a skewer inserted comes out clean.
4 Remove from the oven and set aside to cool. Then invert onto a serving plate.
5 Syrup Heat the butter, sugar and rum together. Stir until the sugar has dissolved, then simmer for 5 minutes. Remove from the heat and spoon over the top of the cake. Scatter with coconut to decorate and serve warm or at room temperature with a dollop of whipped cream or scoop of vanilla ice cream.

Text and image: Ideas