Instructions
Step 1: Make the Caramel
In a heavy-bottomed saucepan, melt the sugar over medium heat without stirring. Gently swirl the pan until the sugar turns a deep amber color. Stir lightly with a wooden spoon if needed.
Step 2: Add Water
Carefully pour in the water (it will bubble vigorously). Reduce heat and stir until the caramel dissolves into a smooth, slightly thick syrup, about 5–6 minutes.
Step 3: Prepare the Pan
Pour the caramel syrup into a 10-inch (26 cm) round cake pan. Slice bananas in half lengthwise and arrange them cut-side down over the caramel. Sprinkle with cinnamon.
Step 4: Make the Batter
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs two at a time until smooth.
Step 5: Add Dry and Wet Ingredients
Sift flour. Add it to the butter mixture alternately with the milk, starting and ending with flour. Stir in vanilla and salt. Mix gently until combined.
Step 6: Fold in Baking Powder
Using a spatula, fold in the baking powder carefully, scraping the bottom of the bowl to incorporate evenly.
Step 7: Bake
Spread the batter evenly over the bananas. Smooth the top. Bake at 350°F (180°C) for 50–60 minutes, or until a toothpick inserted in the cake comes out clean.
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