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Scrummy Banana and Walnut Upside Down Cake

Recipe Supplied by: MTA
Serves: 8 People

Preparation time 10 minutes, plus 12 minutes cooking time

125g dark soft brown sugar
50g butter
3 ripe bananas
125g butter, softened
125g dark soft brown sugar
3 eggs
2 tblspns milk
125g self raising flour
50 g broken walnuts, roughly chopped

Place the first 125g brown sugar into a heat proof bowl, add the butter and cook on HIGH for 2 minutes, until the butter has melted.
Stir well and pour into a deep 23 cm oven-proof flan dish. Tip dish around so that all the base is coated with the syrup.

Cut the bananas into large diagonal chunks and arrange over the syrup.

Place the remaining ingredients (except the walnuts) into a mixing bowl, Beat with an electric mixer until cake mixture is smooth and light. Stir in the walnuts.
Spoon the mixture over the bananas, making sure that they are all well covered.

Stand the dish on a low rack and cook on MEDIUM HIGH (600 watts) for 12 minutes, or until well risen and the surface is still slightly moist, but the cake below is thoroughly cooked.

Leave to stand in the dish, in the oven for 5 minutes or so, then slip a knife around the edge of the cake and invert it on to a warm serving plate.
Cut into wedges and serve with whipped cream.

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