Oven:Preheat oven to 340F for a fan oven or 350F for a normal oven (170C).

Cake Tin: Cut baking parchment paper to size and place on the bottom of the 9″ springform pan

Cake Topping: Make the Caramel by melting the butter and brown sugar together - stirring until a nice bubbly brown liquid forms. Tip this into the baking tin and smooth out so it covers the surface.

Banana Topping cut the bananas and place them nicely and evenly on the butter caramel mix. This is going to be the top of the cake so make an even pattern.

Cake Mix: Soften the butter (do not melt) - and combine in the food processor with the white sugar - until it is a light-colored creamy texture. Next, beat in the eggs one at a time and add a tablespoon of flour between each egg. Then add in the rest of your dry mix to the food processor followed by the ripe bananas and mix till an even creamy banana cake mix is formed. (yellow cake mix)

Mix In Tin: Put the cake mix on top of the bananas and caramel in the tin.

Oven: Into the oven for 40-45 minutes at 170C or 340F fan bake oven (if not fan oven increase the temperature by 10 degrees)

Check: Check after 35 minutes. Take out and let the banana cake cool for 5 minutes before flipping