Raisin, Pecan and Banana Upside Down Cake

Haven't been well lately, so no baking.
Had some family coming today so thought I'd better make and effort and make this cake. It's one I've made many times, using many different toppings, but as I had a lot of uneaten bananas thought I'd use them for a change. It's quite a big cake, made in a 26cm tin ,and served warm, makes a great dessert.
The original recipe was in a French magazine I bought when we lived there, but it's been adapted so many times that I'm going to claim it as mine!
If you like upside down cakes, this is one with a difference.

You make the topping first.
Melt 80g of butter in a heavy pan then sprinkle over 200g caster sugar and 100g brown sugar; add the juice of a lemon and 2 tbspns of boiling water. Bring this to the boil then simmer for 10 mins till a golden colour and like caramel.
Then slice 5 small ripe bananas into thick slices and add these to the pan with 100g pecans and 100g raisins. Cook for 3 mins over a high heat so that everything's coated in caramel. Spoon this into a 26cm springform tin which has been lined with parchment.
Preheat oven 180C/gas4
Beat 250g butter and 250g soft brown sugar together till creamy, then add 4 eggs. Add 250ml buttermilk or sour cream and mix together.
In another bowl sift 380g sr flour with 1/1/2 tspns baking powder, 2 tspns cinnamon and 2 tspns ginger, then add this to the batter. Mix together gently.
Pour over the nut mixture and bake for 75 mins till nice and springy.
Leave to cool in the tin for 5 mins, then place a plate on top of the tin and turn it over. Take off the sides, then the base and the paper. You should have an upside down cake!

Sorry, it's not a very clear photo, but the cake has gone so I can't take another one!

You can vary the topping to other nuts and fruit, or use different spices in the cake. It's got a good spicy flavour and a lovely contrast between the cake and topping. The bananas were a good addition and the caramel gave them a new dimension. As I said earlier, it's a great dessert with some cream or creme fraiche or even ice cream.