Prepare the Caramel Banana Topping

• Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

• Melt the butter in a small saucepan over medium heat.

• Add the brown sugar, heavy cream, cinnamon, vanilla extract, and salt.

• Stir until the sugar dissolves and the mixture becomes smooth and glossy.

• Pour the caramel evenly into the prepared cake pan.

• Arrange the banana slices over the caramel in a single layer, covering the bottom of the pan.

Prepare the Cake Batter

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

• In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.

• Add the eggs one at a time, mixing well after each addition.

• Stir in the vanilla extract.

• Gradually add the dry ingredients, alternating with the milk. Begin and finish with the flour mixture.

• Mix gently until just combined. Avoid overmixing to keep the cake soft and tender.

Assemble and Bake

• Carefully spoon the cake batter over the arranged bananas and caramel.

• Spread the batter evenly with a spatula.

• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

• Remove the cake from the oven and let it rest in the pan for 10–15 minutes.

• Run a knife around the edges to loosen the cake.

• Place a serving plate over the pan and carefully invert the cake onto the plate.

• Slowly lift the pan to reveal the caramelized banana topping.

• Allow the caramel to settle slightly before slicing and serving.