Chop soft caramels and chocolate separately. Set aside 1!4 of the caramels. Melt the sugar, butter, chocolate and remaining caramels in a pot. Remove the pot from the stove. Pour the mixture into a mixing bowl and refrigerate for about 30 minutes. Mix flour and baking powder.
Add eggs and flour mixture to the caramel mass and stir in. Peel the bananas, cut the pulp into slices and fold into the dough. Put them into the greased, floured fat pan of the oven (39 x 32 cm) and smooth them down. Spread the remaining caramels on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Put the finished cake in a cool place, dust with icing sugar and cut into pieces
Waiting time approx. 1 hour