Pre heat the oven at 350℉ (175℃), grease 9-inch x 3.5-inch (24 cm x8 cm) Bundt pan with soft butter using a pastry brush and then spray non stick oil spray all over the pan.

For Caramel Pecan Topping

In a saucepan, combine the light brown sugar, melted butter, and maple syrup.

Heat gently over medium heat, stirring occasionally until the sugar dissolves.

The mixture might look like it has separated at first but keep stirring and it will come together.

Once smooth, add the chopped pecans and mix well to coat them evenly. Pour the mixture into the prepared cake pan and spread it out in an even layer.

Set aside to cool while you prepare the banana cake batter.

For the Banana Cake

Combine room temperature milk and vinegar in a large bowl.Set aside for 5 minutes until it is slightly curdled.

Add oil, cane sugar, light brown sugar & mashed bananas. Mix with a whisk until combined.

Add all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) & Mix with a whisk until fully combined without any lumps of flour.

Carefully pour the banana cake batter over the caramel pecan topping and level it an even layer.

Sprinkle some cinnamon sugar if desired. I love the extra crunch!

Bake for 50-55 minutes or until firm to touch on top. Insert a toothpick in the middle of the pan to check if it is baked.

Flip the cake after 10 minutes of cooling on a serving plate. Don't wait for longer than 10minutes otherwise the caramel can stick to the pan.

Use a spoon to remove any pecans that are stuck in the pan and spread on the cake and drizzle with my salted caramel sauce recipe. Enjoy!