• 1/4 cup SPRIG caramel (if you're not using this, you can brush the cake pan generously with butter and spread an even layer of lightly packed brown sugar on it- 5-6 tablespoons)
  • 4 bananas, sliced
  • 2 cups all-purpose flour
  • 2 tea-spoons baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup milk


  • Pre-heat your oven to 180C. 
  • Spread a generous layer of caramel on the bottom of the cake pan.
  • Arrange the bananas on the caramel
  •  In a medium bowl, whisk together flour and baking powder.
  • In a large bowl, using an electric mixer, beat oil and sugar.
  •  With mixer on low, beat in eggs one at a time. Add the flour mixture to the wet ingredients alternating with milk, and starting and ending with flour mixture. Beat until smooth.
  • Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown. Let the cake rest in the tin for 10-15 minutes before taking it out.