Banana Toffee Cake

Place the rack in the middle of the oven and preheat to 180°C.

Prepare a 13x9 inch baking dish and grease lightly with butter or shortening.

On a piece of parchment paper or in a deep bowl, sift the flour, baking powder, and salt.

In the mixer bowl, place the sugar, eggs, and vanilla, attach the whisk attachment, and beat on medium speed until the egg volume doubles.

Add the oil, milk, and flour mixture and beat on medium speed for one minute.

Pour the cake batter into the baking dish.

Place in the oven for 30 to 35 minutes and test doneness with a wooden toothpick; it should come out clean.

Remove from oven and pour milk over the hot cake, then let cool completely on the counter.

For the toffee sauce, in a medium heavy-bottomed saucepan, place sugar, water, and lemon juice.

Stir lightly with a wooden spoon and heat on medium until sugar turns golden and caramel forms, stirring gently to avoid burning.

Add butter and yogurt and continue stirring until a smooth toffee sauce forms, then cook for another minute or two.

Place liquid cream in a deep bowl and whip with a hand mixer until volume doubles.

Spread the cream on the cake surface, drizzle some toffee sauce, arrange banana slices on the cream, and drizzle more toffee sauce.

Place the banana toffee cake in the refrigerator for several hours or overnight to set.