Preheat the oven to 400°F

For the syrup:

In a small saucepan, bring 2 tablespoons of sugar and the 1/4 cup of water to a boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a measuring cup and stir in the maple syrup. If the syrup has evaporated too much, add enough water to equal 1/3 cup of syrup. Cool the syrup in its cup, in a icy cold water bath.

For the yellow cake batter:

Sift the yellow cake mix with the cream of tartar.

In a bowl, crack the eggs and whisk the eggs with 2 Tbs of sugar for 6-7 minutes until the eggs triple in volume and get a light yellow color. Add the banana extract, the butter and oil. Alternate between adding the cake mix and the milk. Finish smoothing the mixture with the sour cream.

Tranfer to a 9-inch square springform pan lined with parchment paper. Even the batter with the spatula and by gently lifting the baking sheet and dropping it several times.

Bake for about 35-40 minutes at 350°F. A toothpick should come out clean. Remove from the oven. Flip the cake, then transfer to a cooling rack. Cool for about 5 minutes then baste the cake with the syrup.

For the marshmallow banana frosting:

Place the marshmallow and the milk in a small sauce pan. Cook until melted over low heat. Remove from the heat then let it cool to room temperature. Whisk the butter into the molten marshmallow. Add the corn syrup for a more spreadable product.

The whipping cream should be whipped cold. Whisk the cream until it has soft peaks. Add the powdered sugar, the marshmallow/butter mix and the banana jam.

For the bananas:

Peel and slice the bananas. Coat them with lemon juice to prevent them from browning. Place the sliced bananas in a small pan over high heat. Sprinkle with the raw sugar and cook until all the bananas are cooked and caramelized but still firm enough.

Assembly time:

Make sure the yellow cake is completely cool. You can either serve the cake individually or make a bigger version.

If you make the individual version, cut 2 little rectangles using a cookie cutter.

Slice the cut in 2 horizontally.

Place a tablespoon of banana jam in a dessert plate, add the first piece of yellow cake. Cover it with the first layer of the marshmallow banana frosting, then a layer of caramelized bananas, another layer of frosting, then the last piece of yellow cake, layered with the marshmallow banana frosting. Top the cake with 2 caramelized bananas. Finish by drizzling chocolate that you previously melted.

Bon appétit!