Upside Down Banana by Petrus Madutlela

justin bonello_recipes

This recipe is courtesy of Ultimate Braai Master judge, Petrus Madutlela and is straight out of my new book – Road Tripping! I thought I’d share a few of my favourites ..  If you have a sweet tooth this one is for you .. and if you don’t, this might just change your mind! 

  • 2 bunches of bananas, peeled and cut into slices
  • 1 cup of brown sugar
  • half a block of unsalted butter
  • 4 star anise
  • 2 sticks of cinnamon
  • A roll of short crust pastry
  • A large heavy-bottomed pan, with fireproof lid


Melt the butter in a large & heavy fireproof pan, then stir through the sugar. Next add the cinnamon and star anise and let it simmer for about 5 minutes over moderate coals – stirring continuously – then remove from the heat. Arrange the sliced banana over the whole lot then roll out the short-crust pastry and lay it over the banana. Tuck the overhanging dough around the sides, and prick the surface with a fork.

Pop the lid onto the pan, and scatter a few coals over the top. Bake over moderate coals for about 25 minutes or until golden on top. Remove the tart from the heat and allow to cool slightly, then place a wooden board over the top of the pan and carefully flip the pan over, so that the banana is on the top and the pastry at the bottom. Place it on the table with some bowls, double thick cream and spoons and watch it get devoured faster than a heartbeat.

This is deliciously sweet and sticky – serve with dollops of real double thick cream!

Comments are closed.