Preheat oven to 350 F.

Spray a 10" cake pan well with non stick spray, preferably a springform pan.

To make caramel, melt butter on low heat in a saucepan. Add brown sugar and simmer on medium heat until bubbles start to appear, when the sugar starts to crystallize, about 3-4 minutes. Add Cachaca and stir to combine. Pour into prepared cake pan. Place banana slices on top in a single even layer.

In a large bowl, sift the dry ingredients.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add vanilla extract and mix until thoroughly combined. Add egg yolks and mix until thoroughly combined.

In a small bowl, beat the egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Using a rubber spatula, fold egg whites into cake batter. Pour over bananas.

Bake for 45 - 50 minutes, until tester inserted comes out clean. Leave to cool for 15 minutes.

Remove from pan and leave to cool completely before slicing.