Preheat the oven to 180C.
To make the cake: Mash the bananas in a large bowl. Add the milk, oil, ACV and mix. Add the flour, sugar, baking powder, cinnamon, salt and mix till combined. Divide the batter into 2 x 15cm lined cake tins. Bake in the microwave oven for 45 mins or until a skewer can be inserted into a cake and it comes out clean. Rest the cakes at room temperature then place them in an airtight container in the fridge to chill.
To make the frosting: Add the cream cheese and butter to a bowl. Whip until pale and fluffy. Add the icing sugar and beat on low till combined. Then whip on high until very fluffy. Place in an airtight container in the fridge to chill.
To make the caramel: Add all ingredients to a microwave or oven safe bowl. Mix until combined. Heat the mixture on low in the microwave or oven until it bubbles. Remove and whisk until smooth. Set aside to thicken.
To make the choc covered pretzels: Melt the chocolate and oil on low heat in the microwave or oven stirring occasionally. Dip the pretzels in the melted chocolate. Lift them out of the chocolate using a fork, allowing excess chocolate to drip off. Place the covered pretzels on a lined baking tray and set aside to harden.
To grill the banana: Slice the banana and arrange on a lined baking tray. Sprinkle with coconut sugar. Grill on high for 5-8 minutes or until golden brown. Set aside.