Preheat your oven to 350°F (175°C). In a mixing bowl, combine the sifted flour and sugar, then add the melted butter and eggs. Use an electric mixer or whisk to blend until the batter is smooth and slightly fluffy.
Pour the batter into a greased 9-inch springform pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a cooling rack.
While the cake cools, pour the sweetened condensed milk into a saucepan. Cook over low heat, stirring constantly, until the mixture thickens and turns a rich caramel color. This takes about 10-15 minutes. Remove from heat and let cool slightly.
Spread the warm caramel evenly over the cooled cake layer. Use a spatula to smooth the surface and allow it to set slightly.
Top the caramel layer with sliced ripe bananas. In a separate bowl, whip the heavy cream with sugar until soft peaks form. Spread or pipe the whipped cream over the bananas, covering the top completely.
Garnish with additional banana slices if desired. Chill the cake for at least 1 hour before serving to allow flavors to meld and texture to set.
