• Preheat your oven to 325 degrees Fahrenheit.

For the Topping:

• Slice the bananas along their length, then cut them in half.
• In a medium saucepan combine the sugar with about 1/4 cup water to moisten it.
• Swirl the pan over high heat until it’s a medium-to-dark amber.
• Add the butter (watch for spattering) then whisk to combine it. It may take a little elbow grease to fully incorporate the butter. Be patient.
• While it’s still liquid, pour it promptly into an 8-inch-square cake pan.
• Let it cool and harden, then lay the banana slices on top, cut side down.

For the Cake:

• Sift the flour and baking powder into a medium bowl.
• Combine the buttermilk and vanilla.
• In a stand mixer, combine the sugar and butter. Whip until fluffy.
• Add the eggs one at a time.
• Then alternate the flour and the buttermilk mixture, adding 1/3 of the flour mixture first, then half the buttermilk and so on until everything is used up. Scrape the bowl several times during the process.
• Scrape the finished batter into the pan on top of the caramel and bananas.
• Bake about 50 minutes until the cake is golden, bounces a bit when tapped with a finger, and begins to pull away from the pan.
• Cool it for five minutes, then unmold it onto a serving plate.
• Serve warm or at room temperature (both are fantastic) with a small scoop of ice cream.