½ cup caster sugar
1 banana, cut in half crossways then into 4 slices lengthways
Use Quick-mix one-bowl banana cake for batter
Cook's tip: Use ripe bananas, as they have more natural sugars and robust flavour. If they’re not ripe enough, put them in a brown paper bag and leave in the warmest part of your kitchen, such as the top of the fridge.
Preheat oven to 170°C. Grease a 20 x 11.5cm loaf tin with cooking oil spray and line base and sides with baking paper. Put butter, sugar and 2 Tbsp water in a small saucepan over a medium heat, stirring to combine. Bring to the boil and cook for 3 minutes or until mixture just begins to colour. Pour into prepared loaf tin.
Arrange banana slices in 1 layer on top of sugar mixture.
Make cake batter (from Step 2) and pour on top of bananas. Bake for 1 hour 20 minutes or until golden and cooked through when tested with a skewer. Cool in tin for 10 minutes before turning out onto a wire rack. Serve warm or cold in thick slices.