Step 2: Add Water to Caramel
Carefully add the water to the caramel (it will bubble vigorously). Stir continuously over low heat until the caramel dissolves completely and becomes a smooth, slightly thick syrup. This should take about 5-6 minutes.
Step 3: Arrange Bananas in Pan
Pour the caramel syrup into a 26cm (10-inch) round cake pan or equivalent rectangular pan. Peel the bananas and cut them in half lengthwise. Arrange them cut-side down over the caramel in a single layer. Sprinkle with ground cinnamon to taste.
Step 4: Make the Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs two at a time, beating well after each addition. The mixture should be smooth and well combined.
Step 5: Add Dry and Wet Ingredients
Sift the flour and add it to the butter mixture alternately with the milk, beginning and ending with flour. Add vanilla extract and salt. Mix just until combined – don’t overmix.
Step 6: Add Leavening Agent
Fold in the baking powder gently with a spatula, making sure to scrape the bottom of the bowl to incorporate all ingredients evenly.
Step 7: Assemble and Bake
Carefully spread the batter over the arranged bananas in the pan. Level the surface gently with a spatula. Bake in a preheated oven at 180°C (350°F) for 50-60 minutes, or until a toothpick inserted into the cake portion comes out clean.
