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1
Preheat the oven to 325F.
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2
Generously butter the bottom and sides of a heavy 9-inch diameter springform cake pan, then line it with baking parchment.
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3
To make the banana caramel, put the sugar and 2/3 cup water in a heavy pan and cook over high heat until the sugar has dissolved.
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4
Let it boil until thickened to a golden-brown caramel, taking care not to burn it.
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5
Remove and immediately pour it into the cake pan, tipping the pan slightly from side to side until evenly coated.
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6
Peel the bananas and halve them lengthwise.
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7
Arrange them over the caramel in a neat pattern, trimming as necessary, then dust with the ground cinnamon.
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8
Sift together the flour, baking powder and cinnamon into a bowl.
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9
Put the egg whites in a separate clean bowl and whisk to stiff peaks.
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10
Put the butter and sugar in another large bowl and whisk until light and fluffy.
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11
Slowly whisk in the egg yolks one at a time.
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12
Fold in the mashed bananas, followed by the dry ingredients.
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13
Finally, fold in the egg whites.
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14
Pour the batter into the pan and spread evenly with a spatula.
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15
Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
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16
Remove and let cool for a few minutes before unmolding.
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17
(It is easier to unmold while it is still warm, before the caramel base hardens).
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18
Run a thin knife around the inside of the pan.
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19
Put a large flat plate over the top and, holding the pan and the plate, invert it, gently lift off the pan and peel off the baking parchment.
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20
Serve warm.
