Upside Down Banana Loaf with Cinnamon Bun Butter

For the bottom

2 large ripe bananas 

60 grams All Things Butter Cinnamon Bun Butter, melted

4 tbsp brown sugar

For the loaf

2 eggs

150g caster sugar

1 teaspoon vanilla extract

115g plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

80g yogurt 

90 grams All Things Butter Cinnamon Bun Butter, melted

Step 1

Preheat the oven to 180°C and grease and line a large loaf tin with baking paper, leaving a little overhang on the long sides to help lift it out later. 

Step 2

Melt the cinnamon butter and stir in the brown sugar, then pour this mixture into the tin. Slice the bananas in half lengthways and lay them flat-side down in the bottom of the tin. 

Step 3

To make the loaf batter, whisk together the eggs, caster sugar and vanilla until pale and slightly thickened.

Step 4

Sift in the flour, baking powder and bicarbonate of soda and fold gently into the mixture. 

Step 5 

Stir in the yogurt to loosen the batter and create a smooth, thick pourable consistency. Add the melted cinnamon butter and fold into until smooth. 

Step 6

Carefully spread the batter over the banana base and smooth the top. Bake in the centre of the oven for 30-40mins, or until a skewer inserted in the middle comes out clean. 

Step 7

If the loaf is browning too quickly, cover the top loosely with foil towards the end of the baking time.

Step 8

Leave the loaf to cool in the tin for ten minutes, then lift it out using the paper and invert it onto a wire rack or plate so the bananas are on top. 

Step 9

Serve warm for a soft, pudding-like texture, or let it cool completely for a firmer slice. Enjoy!