Cake mix:

1. Install the mesh rack in the center of the oven. Heat the oven to a temperature of 180°C.
2. Take a 13-by-9-inch baking dish and spread a light layer of Bakers Choice.
3. On a piece of parchment paper or in a deep dish, sift the flour, baking powder and salt.
4. In a mixer bowl, put sugar, eggs and vanilla. Install the paddle attachment and run the mixer on medium speed until the eggs double in size. Add the oil, milk and flour mixture. Run on medium speed for a minute.
5. Pour the cake mixture into the oven dish.
6. Put the dish in the oven for 30 to 35 minutes. Test the maturity of the cake with a small wooden stick. The stick should come out clean after being inserted into the center of the cake as an indication that the cake is done.
7. Remove the cake from the oven and pour the milk directly over it while it is hot. Leave the cake on the kitchen table until it cools completely.

Toffee Sauce:

1. In a medium-sized, thick-bottomed saucepan, put sugar, water and lemon juice, using a wooden spoon, stir the materials a little, then put the saucepan over medium heat until the sugar begins to turn golden and caramel forms.
2. Lightly stir so that the sugar does not burn, add the bakers’ choice and yogurt, and continue to stir until a smooth toffee sauce is formed, and allow the sauce to cook for a minute or two.
3. Put the liquid cream in a deep bowl and beat with an electric hand mixer until doubled in volume.
4. Spread the cream on the surface of the cake, then spread a little toffee sauce, arrange the banana pieces on the cream and then decorate with more toffee sauce.
5. Put the banana toffee cake in the fridge for a few hours or overnight to make it taste better.
6. Health and wellness.