Upside-down banana and hazelnut cake

Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base) round cake pan. Line base and side with baking paper. Sprinkle base with 2 tablespoons sugar. Arrange banana over sugar.

Using an electric mixer, beat butter, vanilla and remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Stir in hazelnut meal, then flour. Mix until just combined. Spread mixture over banana slices.

Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Carefully turn out onto a wire rack to cool. Serve.