Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Line with a parchment paper round and grease the parchment as well. Set aside.

Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Add the Cocoa Pebbles and stir to coat. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the freezer for 10 to 15 minutes.

Peel the bananas and slice them into ¼-inch rounds on a slight bias. Transfer to a bowl.

Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 2 tablespoons (8g) instant chicory, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Remove the cake pan from the freezer. Arrange the bananas over the caramel layer in tight concentric circles, slightly overlapping, to create a rosette shape in the middle. Pour the batter over the bananas and smooth it out with the back of your spatula.

Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch.

Add ½ cup (120g) heavy cream, ½ cup (60g) powdered sugar, 1 tablespoon (8g) instant chicory, and 1 teaspoon vanilla extract to a large mixing bowl. Beat with an electric hand mixer until soft peaks form. Add 2 ounces (56g) mascarpone cheese and continue beating until stiff peaks form, being careful not to overmix, as the mascarpone can separate when overworked. Transfer to a piping bag fitted with a round tip and refrigerate until needed.

Place a large plate over the cake pan and carefully invert the cake onto the plate. Take care peeling off the parchment round as it may have stuck to the caramel. See Note 1.

Frost the cake and smooth out the mascarpone with a spatula, creating divots as you smooth it out. Sprinkle with crushed Cocoa Pebbles. Slice the cake into pieces and enjoy!