Reverse toffee and banana cake

Ingredients for 1 servings:

• 220 g white sugar
• 400 g banana(s), ripe, in thin slices
• 2 eggs, lightly beaten
• 160 ml oil (sunflower oil)
• 165 g brown sugar
• 1 tsp vanilla extract
• 150 g flour
• 2 tsp all-spice seasoning
• 2 tsp baking powder
• 2 banana(s), mashed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grease a 22-24 cm diameter baking dish and line with baking paper. Caramelize white sugar and pour it into the dish. Top with banana slices. Combine lightly beaten eggs with oil, brown sugar, and vanilla extract. Add sifted flour with baking powder and finally the mashed bananas. Spread this mixture over the banana slices and bake at 180 degrees Celsius for about 40 minutes. Let the cake cool in the dish for 5 minutes, then turn it out and carefully remove the baking paper. Serve lukewarm or at room temperature, with whipped cream, if desired.