Salted Caramel
Mix the sugar and water in a large pan.

Over a medium heat, bring to 340 degrees F, initially swirling the pan to help the sugar dissolve. Keep at a simmer until it forms a deep golden color. Swirl the pan, don't stir.

Remove the pan from the heat and whisk while adding the heavy cream in a slow but constant stream. Stir to form a smooth sauce.


Cake
Cream together the eggs, oil, bananas and cane sugar.

In a separate bowl, mix the flour, baking powder, banana powder, salted caramel and salt.
Slowly add the dried ingredients into the creamed mix. Don't overmix. Separate the batter into two prepared loose-bottomed cake tins. Bake at 320 degrees F for 45 minutes or until a skewer comes out clean.


Filling and Icing
Put the butter in a stand mixer and beat for 2 minutes until light and fluffy.

Slowly add the powdered sugar. Add cream and salted caramel. Continue beating on medium-high speed for 3-5 minutes.

Assemble the cake, layering the sponges with the filling and adding more for the topping.