preheat the oven to 350F. Grease two 8 inch round cake pans
Place the condensed milk, bananas and vanilla extract in a mid-sized microwave-safe bowl. Heat in the microwave on high for 45 seconds to 1 minute or until warmed through and fluid.
Mash the warm bananas well into the condensed milk. Mix to combine and set aside.
In a separate large bowl, beat the butter and sugar until the mixture is light and fluffy. Beat in the banana mixture. Beat in both eggs until combined.
Mix in the salt and baking powder. Mix in the flour until combined.
Add the batter evenly between the cake pans.
Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely.
For the caramel filling:
Melt the butter, salt and dark brown sugar into a non-stick pan over low heat, stirring continuously until the sugar has dissolved.
Add the condensed milk and bring to a rapid boil for about a minute, stirring the whole until it forms a thick golden caramel. Set aside to cool completely at room temperature.
For the Frosting:
Add powdered sugar, skimmed milk powder, and vanilla to the cream.
Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often). When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.
Place the first layer on a cake plate and cut any mound off the top to make it even.
Add the caramel filling to the bottom layer.
Top with the second layer and cover in the whipped cream frosting.
Gently pat the crumbs into the frosting, working your way around the cake. Don’t press too hard—use just enough pressure to ensure the crumbs stick to the frosting.
Using a fine cheese grater, grate the chocolate onto the top of the cake.
Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. This cake is best for 2-3 days.
Don't worry about lumps in the batter. The mashed banana will not completely break down and will leave lumps. As long as the flour is mixed in, lumps are fine!
Don't over mix the batter. As shown in the video, I add the flour in stages and finish by hand so as not to over mix. Over mixing will create a heavy, dense cake.
Be careful not to overcook the filling. Follow the instructions and don't cook too long or you may end up with hard toffee.
Use chilled whipping cream. Whipping chilled cream is faster and the result is lighter. If using a mixer, chill the bowl and whisk or beaters too before whipping the cream.
Avoid over whipping the cream. Cream whipped to stiff peaks can quickly separate into butter if over whipped.
Storing the cake: Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. The cake is best for 2-3 days.
Coating the side of the cake:
Gently pat the coating into the frosting: Work your way around the cake, patting the coating into the frosting. Be careful not to press too hard; only use enough pressure to ensure the coating sticks to the frosting.