Topping

1. In a saucepan, heat up 1/3 of the sugar at low to medium heat and stir constantly.
2. Sugar will form clumps and eventually melt into a thick brown, ambercoloured liquid as you continue to stir. Add in the remaining sugar, gently stir to melt. Be careful not to burn.
3. Remove from heat, immediately pour and spread it on a greaseproof paper. Once cooled and hardened, break caramel and sprinkle to fully cover base of cake pans.
4. Slice enough bananas and place them on top of the caramel to cover fully. Set aside.

Batter

1. Cream butter and salt until light and fluffy. Set aside for step 6.
2. Beat eggs and sugar together in another mixing bowl, mix well and set aside for step 4.
3. Mix Prima Cake Flour and dry ingredients together and sieve.
4. Add the flour mixture into the mixture from step 2 and mix well.
5. Add mashed bananas and banana flavour into the batter and mix well.
6. Fold butter into mixture until smooth batter is formed with no lumps.
7. Fill batter into 12 cm round cake pans to 2/3 full.
8. Preheat oven to 180°C and bake for 25 – 30 minutes.
9. Cool for 10 minutes or until it is still slightly warm. Turn over the cake pan to remove the cake. Serve once fully cooled.