First make the sugar syrup. Add the sugar in a flat pan. Sprinkle little water over it. Keep on a low flame and cook the sugar till it caramelizes. Do not use any spatula, just swirl the pan as it caramelizes.

Heat the water meanwhile and keep ready. As soon as the sugar turns amber color, add the hot water and stand away, it will splutter. Once the spluttering ceases, give it a good whisk to make it a homogenous mixture. Just simmer for a couple of minutes and switch off. Allow it to cool.

Preheat oven to 200 dgrees. Line a 12 mould cupcake pan.

Sift together the flour, baking powder and salt and set aside.

Beat the butter and sugar together till fluffy. Add eggs one at a time and beat with each addition.

Add the mashed banana and vanilla and beat.

Add half the flour mixture and caramel syrup and fold in the mixture. Add the remaining and fold till all are mixed well - do not overmix.

Divide equally into the liners.

Reduce the temperature to 180 degrees and bake for 15 to 20 minutes till a tester comes out clean.

Cool on the rack or enjoy as is! So yum...