Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
Caramel:
To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and turn into a amber colour. Carefully add in the vanilla and mix together. Be-careful not to burn the sugar.
Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
Batter
Bowl A, Use an electric mixer to beat together on a low speed until the banana is mashed.
Add in Bowl B and mix on low till it combine to a smooth batter do not over mix.
Pour the batter on top of the bananas and level out with a spatula.
Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
