Preheat the oven to 180°C, add butter and flour a 20-22cm round baking tin.
Prepare the caramel: In a non-stick frying pan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture is golden and smooth. Pour the caramel into the prepared tin and spread evenly over the bottom.
Arrange the banana slices on top of the caramel on the bottom of the tin, making sure they completely cover the space.
Prepare the cake batter: In a bowl, cream the softened butter and sugar until the mixture is creamy and smooth. Add the eggs one at a time and continue mixing. Then add the vanilla extract.
In another bowl, sift the flour, baking powder and salt. Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk, until the mixture is light and smooth.
Pour the mixture over the bananas in the prepared pan and smooth the surface with a spatula.
Place the cake in the preheated oven and bake for about 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Once baked, leave the cake to cool in the pan for a few minutes, then carefully transfer it to a plate to drain, being careful of the hot caramel.
Serve the banana upside-down cake warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if desired.
Banana Upside Down Cake is a classic and delicious dessert that everyone will love!
