Preheat the oven to 180 C / 350 F. Butter/oil and flour two 6 inch round pans. Line the bottom with parchment paper (optional)

In a bowl, whisk together all the dry ingredients - flour, sugar , baking powder, baking soda and salt.

In another bowl , whisk together the wet ingredients - mashed banana, milk , yoghurt , egg , oil , vanilla and water - until smooth.

Add the dry ingredients and whisk only until you cant see flour anymore.

Pour batter into prepared pan(s) .

Bake at 180 C/350 F for 35 to 45 minutes until the cake springs back when pressed and the edges leave the sides of the pan. A toothpick inserted in the centre of the cake will come out clean.

Cool in pan for 5 minutes, carefully remove from pan and cool completely on a wire rack.

Measure out your milk , cream and butter and keep ready .

Heat the sugar and water in a thick bottomed saucepan (the wider the saucepan, the faster this will happen) on medium heat until sugar dissolves . Swirl the pan if necessary, but don't stir.

Once sugar is dissolved , keep heating it until it changes colour to an amber colour. This may take from a couple of minutes to 7-8 minutes depending on your saucepan and heat.

Once you get an amber colour and at the first whiff of smoke, add the butter, cream , salt and milk while stirring with a spatula or wooden spoon. When you add, the mixture will bubble up like crazy. This is because the other ingredients are cold compared to the hot caramel. Be careful . The bubbling will settle down in a minute.

Keep heating and stirring until the butter dissolves and the mixture becomes smooth.

Take off heat and mix in the vanilla and salt

Pour into your storing jar or container and chill in the fridge until cool . It will thicken as it cools.

Chop up the chocolate as evenly and as small as possible.

Place the chocolate in a small bowl.

Heat the cream in a saucepan until it just starts bubbling.

Pour the cream over the chocolate , and let rest for a minute.

Stir until all chocolate melts and the mixture is smooth and glossy.

Let rest at room temperature until set (scoopable).

Slice each cooled cake horizontally into 2 layers using a serrated knife.

Fill about 1/4 cup of the ganache into a piping bag and snip of the corner.

Place one layer of cake on a cake plate or board.

Spread about 2-3 tablespoons ganache on the cake .

Pipe a ring of ganache along the edge of cake ( this acts as a dam so the caramel doesnt ooze outside)

Spread about 1/4 cup sauce or lesser inside this ganache dam.

Place second cake layer on top and press gently.

Spread ganache, pipe ganache dam and spread caramel sauce. Repeat until the last cake layer is on top.

Spread ganache on top and sides of cake . Chill for 10 minutes.

Apply more ganache and smoothen sides and top. Decorate as desired