Pineapple upside down banana cake

This is a just a twist on Zoe’s Banana Cake - one of our faves to bake!

Nads said: “I used pineapple pieces in juice not syrup and added about 1/2 cup of the pineapple juice in and a little less milk to account for that and I used grape seed oil as the oil. I sprinkled about 2 tables spoons off brown sugar at the bottom of a greased pan and a single layer of slightly spaced out but fairly close pineapple pieces.”

So the amended recipe ends up being:

Ingredients

3 ripe bananas , mashed

1 cup sugar

2 cups plain flour

4tsp baking powder

1tsp cinnamon 

1/2 cup water or vegan milk

1/2 cup tinned pineapple juice

1/2 - 1 cup tinned pineapple pieces

1/4 cup grapeseed or other vege oil
1tsp Apple cider vinegar 

Method

⁃ Preheat oven to 180 degrees Celsius 

⁃ Mash bananas

⁃ Combine all dry ingredients in a large bowl

⁃ Combine all wet ingredients in another bowl (except bananas)

⁃ Make a well in the dry ingredients, pour in wet ingredients and combine

⁃ Fold through the bananas

- sprinkle brown sugar on the bottom of the greased cake tin and add a layer of slightly spaced out but close together pineapple pieces - adjust amount according to cake tin. We used a round ring cake tin and find this cake (both the original banana and the pineapple upside down adaptation) bakes better in it. Then add cake mixture on top.

⁃ Bake for 45 minutes or until golden. Serve upside down!