HOMEMADE CARAMELIZED BANANA CAKE

In a saucepan, mix the sugar (1 1/2 cups) and water (1/2 cup) designated for the caramel with the heat off, ensuring the sugar gets moistened. Avoid splashing the sides.

Turn on the heat and let the caramel cook over low heat until it reaches a bright amber color, observing that the bubbles slow down.

Turn off the heat and pour all the caramel into the pan, spreading it evenly over the bottom and sides. Use a dish towel to handle the hot pan. Greasing the pan is unnecessary, as the caramel will act as a non-stick agent.

In a bowl, whisk the three eggs, 1 cup of sugar, and 1/4 cup of oil until the mixture lightens and becomes creamy, fully emulsifying the ingredients.

Add 1/2 cup of milk and a little vanilla extract to the creamy mixture, incorporating them quickly.

Sift two cups of all-purpose flour and one tablespoon of baking powder, gently folding them into the batter until all traces of flour disappear and the batter is smooth.

Slice bananas (Cavendish banana is recommended) in half and arrange them over the caramel in the pan, filling all the spaces. Sprinkle ground cinnamon over the fruit.

Carefully pour the cake batter over the bananas and bake in the preheated 350°F oven for approximately 35 to 40 minutes, or until a toothpick inserted comes out clean.

Remove the cake from the oven and let it cool slightly for about 10 to 15 minutes before inverting, ensuring the structure is firm.

Run a spatula around the edges of the pan to release the sides, then carefully flip the cake onto a serving plate, tapping lightly to help release it from the pan.