Banana & Chocolate Upside-down Cake

For the caramelized banana topping

In a non-stick frying pan add butter, sugar, and syrup, cook over low heat.

Keep stirring until the sugar dissolves and the syrup is thick.

Pour the caramel syrup into the cake tin, let it cool for about 5 minutes.

For the cake batter

Preheat the oven to 180°C or 356°F and prepare a 23 cm round cake tin or you may use pyrex glass form.

Arrange the sliced bananas, cut-side down, on the base of the tin.

In a mixing bowl, add the butter and sugar, beat until pale and creamy.

Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mix in the mashed bananas, vanilla extract, chocolate chips, yoghurt, and milk. Fold until mixed well.

Add the cake batter into the prepared cake tin and smooth the top with a spatula.

Bake in the oven for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean.

Cool the cake for 10 minutes before serving.