Preheat the oven to 170°C (150°C fan forced). Grease a rectangular baking pan and line it with baking paper.

In a food processor, puree the 250g of very ripe bananas until smooth. Transfer to a mixing bowl and stir in the 150ml milk and 3 egg yolks.

In a stand mixer, whip the 6 egg whites with 140g caster sugar and 1/2 tsp cream of tartar to stiff peaks.

Sift in 220g self-raising flour, 1/4 tsp bicarb soda, 1/4 tsp freshly ground nutmeg to the banana mixture. Fold in half of the meringue, then fold in the remaining half.

Transfer to the prepared pan and bake for about 35 minutes, or until golden and springy. Remove and cool completely.

In a bowl, combine 100ml pouring cream, 20g unsalted butter, 1/2 tsp instant coffee powder, and a pinch of salt.

In a saucepan, cook 80g caster sugar with a splash of water over medium heat until it melts and turns a deep amber caramel. Whisk in the cream mixture until smooth.

Let cool until it thickens slightly.

Whisk together 300ml dolloping cream, 60g crème fraîche, and 2 tsp vanilla bean paste until soft peaks form. Chill in the refrigerator until ready to assemble.

Peel and slice the 3 bananas used for topping. Sprinkle lightly with caster sugar and caramelise with a kitchen torch or under the broiler.

Invert the cooled cake onto a serving board. Spread the whipped cream across the top, arrange the caramelised bananas, drizzle with coffee-toffee sauce, and scatter chocolate curls.

Serve immediately.