Ingredients
Method
1.Preheat oven to 180°C. Line a 24cm springform tin with baking paper, making sure it comes some way up the sides.
2.Heat the sugar and water in a small saucepan until it bubbles and begins to turn a caramel colour – about 6-8 minutes. Watch it carefully. Take off the heat and stir in the butter. Cool for 5 minutes, then pour into tin, spreading evenly. Arrange the banana lengths over the toffee sauce.
3.For the cake batter, whisk the egg yolks and brown sugar in a large bowl until creamy, then add the oil and yoghurt. Beat to combine.
4.Sift in the flour, cornflour, baking powder and baking soda. Mix, then add the milk and stir to combine.
5.Whisk the egg whites to soft-peak stage and fold into the batter.
6.Pour half the batter into the tin, sprinkle over chopped banana, then add the remaining batter.
7.Bake for 40-45 minutes or until a skewer inserted comes out clean.
8.Stand for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a large serving plate, taking care not to get any hot syrup on you. Carefully remove the cake sides and bottom.
9.Serve with whipped cream and enjoy!
Note
- Serves 8-10.
