You will need a paper lined round tin- NO removable bottom. 18 cm / or 7 inches. Set the oven to 180 C or 350 FLine the bottom of the cake tin with paper that just fits into the bottom to protect the caramel and bananas. Grease or spray the sides.
Make the caramel by putting the brown sugar into a pot with the butter and water. Simmer on high till reduced (by about 1/2) and shiny.
Cut the bananas in half length ways . Pour the caramel into the cake tin and place the bananas on top. Set aside
Make the chocolate cake by adding the flour, cocoa, baking powder, sugar and a pinch of salt mix together well with a whisk to break up any lumps. Add the beaten egg, milk and oil together to combine well in a jug or bowl and then mix into the flour mixture with a whisk till smooth and well combined
Pour the batter over the bananas and caramel.
Bake for 50 minutes till risen and cooked through. (it will puff up a bit)
Cool fractionally and press down in the middle to of the cake to flatten a fraction (you can trim the top a bit if it has risen into a point). Cool for 5 minutes or so.
Run a knife around the edge of the cake tin to loosen it from the sides. You need to turn it out while it is warm or the caramel may set and it will stick.
Put a tray on top of the cake and invert.
Top with the extra caramel (if you have any)
Eat it hot or save for it will also keep for several days