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1
Preheat the oven to 350 F. Grease a 9-inch spring form pan. Set aside.
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2
Make the caramel topping. Place the granulated sugar in a large, deep saucepan over medium heat. The sugar will begin to melt. Give it a couple of stirs to evenly distribute the heat. When the sugar turns golden brown, add the butter and salt. Be careful when you do this-the sugar will bubble and spit. Stir until the caramel is smooth. Remove from heat.
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3
Spread the caramel on the bottom of the pan. Work quickly, since the caramel will set quickly.
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4
Slice the banana into 1/2-inch thick pieces. Place on the bottom of the cake pan, laying the slices flat on the bottom.
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5
Now make the cake batter. In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
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6
In a large bowl cream together the butter and sugar until it is light and fluffy. Beat in the eggs and vanilla.
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7
Fold about 1/3 of the dry ingredients into the butter/egg mixture. Mix in 1/3 of the buttermilk.
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8
Alternate between adding the two until both are entirely incorporated. Pour the batter into the cake pan and gently smooth the top.
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9
Bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove pan from oven and let it sit in the pan for a few minutes then invert it onto a large serving tray.
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10
Cake batter recipe adapted from Smitten Kitchen.
