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Heat the oven to 200C/180C fangas 6. Butter three loose-bottomed 20cm sandwich tins and line with baking parchment. Mash the bananas. Tip into a food processor with the oil, eggs, sugar, flour and baking powder, and pulse to combine. Divide between the tins, then bake for 25-30 mins. Cool in the tins for 10 mins before turning out onto a wire rack to cool fully.
For the buttercream, beat the butter and sugar in a stand mixer until pale, then beat in the soft cheese. Level the tops of the cakes using a serrated knife. Put one of the cake layers on a board and spread with half the caramel, repeat with a second cake layer and sandwich together with the final one. Use a palette knife to spread a thin layer of buttercream all over the cake. Put in the fridge to chill for 30 mins.
Set aside a small bowl of plain buttercream, then divide the rest between three bowls and colour them different shades of blue. Use the back of a spoon to spread the buttercreams over the cake, then use a palette knife to loosely blend together, creating a watercolour effect. Chill for 10 mins.
Use a cutlery knife to create clouds on the side using the plain buttercream. Twist the marshmallows into cloud-like shapes and place on top of the cake. Finish with the cake toppers, if using. Will keep chilled for up to three days.
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