How to make
Beat the eggs with the sugar with a mixer or a wire whisk.
Add the yogurt and oil, mix.
Sift the flour along with the baking powder and salt.
Add the mixture to the liquid ingredients, by mixing until smooth.
Add the grated lemon peel and the sliced banana.
Pour the mixture into a suitable baking pan with a non-stick bottom.
Bake the banana sponge cake at 360°F (180°C) for about 30-35 minutes, by checking doneness with a toothpick.
Prepare the caramel by heating the sugar in a suitable pan until caramelized.
Add the butter and the cream in a thin stream, stirring constantly with a wooden stirrer.
The caramel sauce is ready when it becomes smooth.
Pour the glaze over the baked sponge cake and leave it to cool down.
Before serving, cut the caramel sponge cake into suitable pieces.
Serve the Banana Sponge Cake with Caramel Topping with a cup of aromatic coffee.
