For the caramel if you not good in making caramel you can buy Hershey Caramel in the bottle uses for ice cream
¾ cup - sugar
3.5oz soft butter
2 tbs water
For the cake
A yellow cake of your choice
Liberally grease the bottom and sides of a cake pan with oil.
For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Place on medium heat until it is reduced and caramelised. Have your soft butter ready cut in pieces. Once the caramel has reached a nice brown color, add the butter to the caramel one piece at a time as you swirl the pot to mix.
Peel and cut the bananas into approx one inch lengths. Arrange in the cake pan by placing the flattest part to the bottom directly on the butterscotch. Continue until fully covered.
Pour in the cake batter on top of bananas. Flatten with a spatula and tap the pan several times quite vigously to remove any trapped air and send the batter to the bottom. Place in a preheated oven at 350°F for 30 – 45 minutes or until the cake is cooked. Prick the cake in the centre using a skewer to be sure it’s cooked as different cake pans and ovens yield very different times.
Once cooked, leave to cool 30 minutes before un-moulding.