Banana Upside Down Pudding


  • 175g/6oz butter or cooking margarine
  • 50g/2oz soft light brown sugar
  • 4 bananas, peeled
  • 1 glace cherry
  • 100g/4oz caster sugar
  • 2 medium eggs, beaten
  • 175g/6oz self raising flour, sifted
  • 25g/1oz shredded or desiccated coconut
  • 3tbsp coconut cream


Preparation Time: 15 minutes

Cooking Time: 50 – 60 minutes

Serves: 4 - 6

A light, moist sponge flavoured with coconut and when cooked turned out up side down a wheel of banana is seen. Serve with hot custard or thick Greek yoghurt​

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 18cm/7inch round cake tin.
  2. In a small bowl cream 50g/2oz of the measured out butter and brown sugar together well then spread over the base and sides of the tin. Arrange the banana in a wheel shape at the base of the tin with the cherry in the middle 
  3. In a larger bowl cream together the remaining butter and caster sugar until pale and fluffy. Slowly add the beaten egg creaming the mixture well. With a metal spoon fold in the flour, coconut and coconut cream. Until a smooth dropping consistency is formed. Spread the mixture on top of the bananas
  4. Bake in the oven for 50 minutes to 1 hour or until risen and golden brown. Leave in the tin for 5 – 10 minutes before turning out onto a serving plate.
  5. Serve cut In wedges with  golden syrup ,hot custard or ice cream 

Cooks tip

Try a chocolate version of this recipe by replacing 25g/1oz self-raising flour with 25g/1oz cocoa powder sifted