Preheat the oven to 180°C (160°C fan-forced) and thoroughly grease a 1.5L (6-cup) bundt pan with butter. Lightly dust the pan with plain flour, tapping out any excess.

In a medium bowl, combine the mashed bananas, eggs, vanilla, brown sugar, caster sugar, and melted butter, stirring well to mix. In a separate large bowl, whisk together the flour, baking powder, bicarbonate of soda, ground cinnamon, malted milk powder, and a pinch of fine salt. Make a well in the center of the dry ingredients and pour in the banana mixture. Gently stir until smooth, then spoon the batter into the prepared bundt tin

. Smooth the top with a spatula and gently tap the tin on the countertop a few times to release any air bubbles. Bake for 40-45 minutes or until the cake is golden and cooked through. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake cools, prepare the malted caramel by combining butter, brown sugar, malted milk powder, ¼ teaspoon fine salt, and cream in a small saucepan. Cook over low heat, stirring frequently, until the butter melts and the sauce becomes glossy. Continue cooking for another minute or two until it thickens slightly. Remove from heat and pour into a heatproof jug. Serve the cake topped with warm malted caramel and cream if desired (which I highly recommend!).