Ingredients

• Caramel & Banana Base: 2 fresh bananas (sliced in half lengthwise), 1 cup granulated white sugar, ¼ cup water.

• Moist Banana Batter: 1 cup brown sugar, 1¼ cups mashed bananas, ¾ cup olive oil, ½ cup yogurt, 1 tbsp vanilla extract, 3 eggs, 3 tbsp brandy (optional adult variation), 2 cups all-purpose flour, 1 tsp salt, ½ tsp baking soda, ½ tsp baking powder, ½ tsp ground cinnamon, ½ tsp ground nutmeg, 1 cup chopped walnuts.

• Optional Roasted Banana Twist: Halved unpeeled bananas sprinkled with brown sugar and cinnamon, roasted at 150°C (300°F) for 35 minutes, then mashed into the batter.

Method

1. 01

   Optional Roasted Banana Twist: Halved unpeeled bananas sprinkled with brown sugar and cinnamon, roasted at 150°C (300°F) for 35 minutes, then mashed into the batter.

2. 02

   Prep Oven-Roasted Bananas (Optional Twist): Place unpeeled halved bananas cut-side up on a baking tray, sprinkle with brown sugar and cinnamon, and roast at 150°C (300°F) for 35 minutes. Mash and add to the batter for intensified caramelized flavor.

3. 03

   Mix One-Bowl Batter: In a large mixing bowl, combine brown sugar, mashed bananas, olive oil, yogurt, vanilla extract, eggs, and brandy (if using). Whisk until smooth. Fold in flour, salt, baking soda, baking powder, cinnamon, nutmeg, and chopped walnuts until just combined.

4. 04

   Bake the Cake: Pour the batter carefully over the caramel and banana base in the cake pan. Bake in a preheated oven at 175°C (350°F) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

5. 05

   Invert & Serve: Allow the cake to cool for 5–10 minutes, then invert onto a serving plate so the golden caramel and bananas are on top. Serve warm with whipped cream, mascarpone cream, or vanilla ice cream.