Step 1

Prep: Preheat oven to 325°F.  Line an 8" springform pan with parchment paper or spray with non-stick cooking spray.

Step 2

Toppings: To make the topping, place the brown sugar and butter into a small saucepan.  Place over a low-medium heat, and stir for around 5 minutes, or until the mixture just begins to thicken and turn golden.  Remove from the heat.

Step 3

While the butter mixture is cooking, cut up two whole bananas into 1" slices.

Step 4

Pour the butter mixture into the base of the cake pan.  Arrange the sliced bananas over the butter mixture and set aside.

Step 5

Cake batter: Add the softened butter and brown sugar to the bowl of a stand mixer (or use a large bowl and handheld mixer). Beat using a flat beater attachment until pale and creamy.

Step 6

In a separate small bowl, mash the other two bananas with a fork. Add the mashed bananas, eggs and vanilla extract to the creamed butter.  Beat until well combined, scraping the sides of the bowl as necessary.

Step 7

Add the flour, baking powder, cinnamon and salt.  Beat on a low speed until just combined.

Step 8

Bake: Spoon the cake batter over the sliced bananas in the cake pan, and gently spread, smoothing the surface.  Bake for 45 minutes, or until cooked through.

Step 9

Allow the cake to cool in the tin for at least 20 minutes before turning upside down onto a cake plate.  Serve warm, or allow to cool completely to room temperature before serving.