FOR THE FOSTER:

3 bananas

1 1/2 cups brown sugar

1 tsp vanilla

1 tsp cinnamon

White Rum

FOR THE CAKE:

1+¼ cup all-purpose flour

1/2 bar good dark chocolate

1/4 bar swiss milk chocolate

2 teaspoons baking powder

2 pinches salt

1/2 cup sugar

1 tablespoon vanilla essence

½ cup milk

½ cup rapeseed oil

2 eggs

INSTRUCTIONS:

Make Foster by sauteeing bananas (sliced) in a large skillet. When they are soft and starting to fall apart, add vanilla, cinnamon, and 1/2 of the brown sugar. When this has begun to form a syrup, add about 2 shots of rum. Stir quickly, and set on fire if you can. Add one more shot  of rum and the rest of the sugar, intil it is a thick caramel-like substance that sticks to itself when you stir it. Set aside.

Preheat oven to 350 degrees. Grease a 9 inch (23 cm) cake tin.

Mix flour, baking powder, salt, sugar and vanilla essence in a bowl. Add milk/water, vegetable oil and eggs.

In a microwave, melt both kinds of chocolate and blend them together. Add the melted chocolate to the mixture, blending constantly to prevent hardening.

Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.

Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.

When cake has cooled, you may spread it with the thickened Bananas Foster. I actually like to take about half of it, mix it with more melted swiss chocolate and about 1 tbsp of oil, and spread this on the sides of the cake, then top the cake with the unchocolated foster.

Garnish with sliced bananas.