This is a totally decadent recipe
300g dark chocolate
2 cups caster sugar
1 1/2 cups flour
1/2 cup cocoa
2 teaspoons vanilla
2 firm ripe bananas, sliced
1 tin caramelised condensed milk
Heat oven to 170 deg C. Line a sponge roll tin with baking paper and spray with non-stick baking spray.
Melt the butter and chocolate in a double boiler stirring often. Beat the eggs with the sugar until pale and creamy. Add in the chocolate mix and vanilla. Sift in the dry ingredients and mix. Stir in the sliced banana. Pour into prepared pan and put teaspoonfuls of the caramel on top. Bake for about 35 minutes.