Recipe for Slow Cooked Upside Down Banana Cake, made using an electricity-free Wonder Bag

6 ripe banana’s peeled and halved lengthways
60ml butter
200ml dark brown sugar
100ml coconut
45ml lemon juice
220ml cake flour
5ml baking powder
2,5ml ground cinnamon
2,5ml mixed spice
2,5ml salt
200ml sugar
60ml softened butter
2 large eggs
30ml milk

How to
Preheat oven to 180 degrees Celsius

Line a medium sized pot with tin foil (29cm)

Place the butter, sugar, lemon juice and coconut in the lined pot and place on the stove until the butter is melted and everything is well mixed.

Top with the sliced bananas, place the lid on the pot, reduce the heat and simmer for 5 minutes. Remove from the heat

Beat the butter, sugar and eggs until light and fluffy

Add the flour, spices, baking powder, salt and milk and beat until mixed

Smooth the mixture carefully on top of the banana’s

Place the pot in the oven for 30 minutes

Remove and place the pot directly in the Wonderbag on a mat or cloth and seal.

Leave to steam for 2 ½ hours.

Remove the foil with the cake carefully and upend on a plate

Serve with cream or ice cream

This delicious Mother’s Day inspired recipe was provided by Wonderbag. To order a Wonderbag, shop online at

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