Try using other favourite fruits.
Preheat oven to 180°C and grease a 20cm-diameter cake tin and line with a piece of greaseproof paper to fit base.
Peel and slice the bananas into chunky pieces and arrange to cover the base of the cake tin.
Melt the 25g butter in a small pan, over a medium high heat. When just melted add the sugar and stir gently until it has dissolved into the butter allow it to cool till warm and still pourable – pour over the bananas and put tin to one side.
In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling. Combine the remaining flour and ground almonds, and fold into the mixture. Scrape into the prepared tin.
Bake for about 35-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand the cake in its tin on a wire rack to cool for a few minutes, then turn over - removing from the tin, onto a serving plate. Remove the parchment / greaseproof paper from off the top of the cake, revealing scrummy butterscotch bananas.
Best served warm with whipped cream or a scoop of icecream.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.