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Instructions
Step 1: Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Step 2: Mix Wet Ingredients
Whisk in the yogurt, eggs, sugar, cinnamon, vanilla extract, and a pinch of salt until well combined.
Step 3: Combine Dry Ingredients
Sift in the flour and baking powder. Mix gently until the batter starts coming together.
Step 4: Add Butter
Pour in the melted butter and mix until the batter is smooth and creamy.
Step 5: Make the Caramel
In a small saucepan, heat the sugar and water over medium heat. Let it bubble until it turns a rich golden brown caramel. Watch closely—caramel can burn quickly!
Step 6: Prepare the Pan
Line your baking tray or round cake pan with parchment paper. Arrange the sliced bananas (cut-side down) evenly in the bottom.
Step 7: Pour the Caramel
Carefully pour the hot caramel over the banana slices, covering them evenly.
Step 8: Add the Batter
Gently pour the cake batter over the bananas and caramel. Use a spatula to spread it evenly.
Step 9: Bake
Bake in a preheated oven at 180°C (360°F) for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Invert and Serve
Let the cake cool in the pan for about 10 minutes. Place a plate or cutting board over the pan and flip it quickly and carefully. Peel off the parchment, slice, and serve warm or at room temperature.
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