Step 1

In a non-stick frying pan add butter, sugar, and syrup, cook over low heat.

Step 2

Keep stirring until the sugar dissolves and the syrup is thick.

Step 3

Pour the caramel syrup into the cake tin, let it cool for about 5 minutes.

Step 4

Preheat the oven to 180°C or 356°F and prepare a 23 cm round cake tin or you may use pyrex glass form.

Step 5

Arrange the sliced bananas, cut-side down, on the base of the tin.

Step 6

In a mixing bowl, add the butter and sugar, beat until pale and creamy.

Step 7

Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mix in the mashed bananas, vanilla extract, chocolate chips, yoghurt, and milk. Fold until mixed well.

Step 8

Add the cake batter into the prepared cake tin and smooth the top with a spatula.

Step 9

Bake in the oven for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean.

Step 10

Cool the cake for 10 minutes before serving.