Ingredients
1/3 cup orange marmalade or apricot preserves, strained
3 cups thinly sliced bananas, 1/4-inch thick maximum
8 tbsp. butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1-1/3 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
whipped cream or ice cream (optional)

Directions
Butter a 9-inch round cake pan. Spread the marmalade evenly over the bottom of the pan. Place the banana slices, slightly overlapping, in circles that completely cover the marmalade.

Cream the butter and sugar together until light and fluffy. Continue to beat while adding the egg, vanilla, cinnamon, nutmeg and allspice. In a separate bowl, sift together the flour, baking powder and salt. Alternately add the dry ingredients and milk to the butter mixture, a bit at a time, then stir until just combined.

Preheat the oven to 350 degrees F. Pour the batter evenly and completely over the bananas that line the cake pan.

Bake for 45 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool for 30 minutes. Loosen the cake from the pan by running a knife around the edge of the pan. Invert a serving platter over the cake and turn over so that the cake rests on the platter. Gently remove the cake pan, the banana and marmalade layer should now be on the top of the cake. Serve with whipped cream or ice cream if desired. Serves 8 to 10.