• ¼ cup SPRIG classic salted caramel
• 4 bananas, sliced
• 2 cups all-purpose flour
• 2 tea-spoons baking powder
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 eggs
• ¾ cup milk

Directions

• Pre-heat your oven to 180^oC
• Spread a generous layer of caramel on the bottom of the cake pan
• Arrange the bananas on the caramel
•  In a medium bowl, whisk together flour and baking powder
• In a large bowl, using an electric mixer, beat oil and sugar
•  With mixer on low, beat in eggs one at a time. Add the flour mixture to the wet ingredients alternating with milk, and starting and ending with flour mixture. Beat until smooth
• Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown. Let the cake rest in the tin for 10-15 minutes before taking it out

Recipe by Shivesh Bhatia
Video by Shumaila Chauhan