I am sitting on my bed, trying to write this and trying even harder to not get up and grab another slice of this upside down banana cake or otherwise 'The Hangedmanana' which by the way is the perfect afternoon treat. 
Over the past few months my social media had gone crazy with people constantly making banana bread. Am I the only one that noticed this? I have to be honest though and admit that I am guilty of this too. So, I decided to change things up a little bit and create a recipe, combining the banana element and my most favourite thing in the baking world, a vanilla sponge cake.
For the topping:
-2 bananas
-2 1/2 tbsp brown sugar
-2 tbsp melted butter
-1 tsp cinnamon
For the sponge:
-1 1/2 cups self raising flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1 tsp stevia
-1 tsp brown sugar
-2 tsp cinnamon
-vanilla extract
-2 tbsp honey
-3/4 cup butter
-3 eggs
-3 tbsp almond milk

In the baking tray that you will be using to bake the cake mix the melted butter, brown sugar and cinnamon and spread it all over the base of it. Add the banana slices on top and keep it in the fridge whilst making the batter for the sponge.
My attempt with this recipe was to put something together for those times when you've got a sweet tooth but don't want to consume too much sugar. In this case, I have replaced most of the sugar that I normally put in a sponge cake with stevia and honey. To begin, mix all the dried ingredients in one bowl. The flour, baking soda, baking powder, stevia, only one teaspoon of brown sugar but you can skip that too if you like and lastly the cinnamon. Next, add the softened butter and mix until you've created little breadcrumbs. Then come the eggs which you have beaten with some vanilla extract and lastly the almond milk. Stir everything until all the ingredients are nicely combined and there are no lumps. 
Pour the mixture in the tray with the banana topping which you made earlier and pop it in the oven for 30-35mins at 180°. You'll know it's ready when golden brown on top and when the cake has come away from the sides of the tray. When it's still hot from the oven, flip it over on a plate and let it cool down properly.
I really enjoyed making this cake and I am definitely enjoying even more eating it. Whilst prepping everything to go in the oven I thought to myself "I might not be making this again",  because it was my first time trying this recipe out and I was worried of the result. After flipping it over though and seeing that golden top, cutting into it and seeing how fluffy and moist it was on the inside and then experiencing these divine flavours in my mouth I am certain I will be making this again very soon.
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