Simple Fluffy Eggless Caramelized Banana Cake

Prepare the caramel by cooking 1 cup of sugar, adding half a cup of water and 2 tablespoons of white vinegar. Mix everything off the heat and only turn the heat on after incorporating the ingredients.

As soon as the caramel reaches the deep amber color, turn off the heat and carefully add half a cup of water to adjust the consistency, dripping slowly as the steam is hot.

Pour the prepared caramel into the bottom of the cake pan and spread slices of ripe 'nanica' bananas over the top, covering the entire base.

For the batter, combine the remaining 1 cup of sugar, 1 container of milk (measured using the cream cheese container), and half a container of oil. Mix until the sugar is dissolved.

Fold in 2 containers of all-purpose flour (measured using the cream cheese container) into the liquid mixture. Then, gently add one tablespoon of baking powder and mix delicately.

Carefully transfer the cake batter over the caramelized bananas in the pan.

Bake the cake in a preheated oven at 350°F (180ºC) for approximately 30 minutes.

Invert the cake while still warm to prevent it from sticking to the bottom of the pan.