Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour and sugar, then add melted butter and beaten eggs. Mix until smooth and pour into a greased round cake pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
Meanwhile, prepare the caramelized bananas. Slice the bananas into ¼-inch thick rounds. In a saucepan over low heat, pour the sweetened condensed milk and bring to a gentle simmer, stirring constantly until the mixture thickens and turns golden brown, about 10 minutes. Add banana slices to the pan and cook until lightly browned and caramelized, about 5 minutes. Remove from heat and set aside.
1 ½ cups all-purpose flour
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form using an electric mixer. This takes about 3-4 minutes. Keep refrigerated until ready to assemble.
1 ½ cups all-purpose flour
Once the cake is cooled, carefully slice it horizontally into two even layers. Spread the caramelized banana slices evenly over the bottom layer. Place the second cake layer on top.
1 ½ cups all-purpose flour
Spread a generous layer of whipped cream over the top of the assembled cake. Decorate with additional caramelized banana slices or chocolate shavings if desired. Chill in the refrigerator for at least 1 hour before serving to set the layers.
1 ½ cups all-purpose flour
Slice and serve the cake chilled, revealing the layers of sponge, caramelized bananas, and fluffy topping. Ensure each piece has a good balance of all three components for the best experience.
